SMALL BATCH CHOCOLATE CHIP COOKIES | Well Made by Kiley

Well Made by Kiley

Name: SMALL BATCH CHOCOLATE CHIP COOKIES
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: Guittard Semisweet Chocolate Chips; McCormick® All Natural Pure Vanilla Extract; Chino Valley Ranchers Brown Eggs Large Grade A (6 ct); Cake Mate Sugar, Blue; El Guapo® Unrefined Cane Sugar (Piloncillo); Challenge Butter, Unsalted, European Style; Arm & Hammer Fridge-N-Freezer Baking Soda; Davis Baking Powder Double Acting; Morton Iodized Salt, 26 Ounce; Bob's Red Mill Gluten Free All Purpose Baking Flour

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SMALL BATCH CHOCOLATE CHIP COOKIES

Serves 225 mins prep30 mins cook

Soft and chewy with crisp edges, loaded with chocolate, are super easy to make and utterly satisfying 🤤 They left my tastebuds speechless in the absolute best way 🤎

0 servings

What you need

semi sweet chocolate chips

vanilla extract

Chino Valley Ranchers Brown Eggs Large Grade A (6 ct)

egg

granulated sugar

El Guapo® Unrefined Cane Sugar (Piloncillo)

dark brown sugar

Challenge Butter, Unsalted, European Style

unsalted butter

baking soda

baking powder

salt

Bob's Red Mill Gluten Free All Purpose Baking Flour

gluten free all purpose flour

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Instructions

Preheat oven to 350F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a separate large bowl, whisk the melted butter with the brown sugar and granulated sugar until well combined.
Add in the egg, water, and vanilla, and whisk to combine until smooth.
Fold the dry ingredients into the wet until well incorporated. Then, fold in the chopped chocolate.
Using a cookie scoop, scoop to portion the cookie dough into balls, and place on the prepared baking sheet. Place in the fridge for at least 30 minutes.
Bake at 350F for 8-10 minutes or until light golden brown. Remove and let cool on the pan for 5 minutes before serving.
Serve warm.
Enjoy!

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