CHOCOLATE CHIP COOKIES
INGREDIENTS & EQUIPMENT
2 ¼ cup All Purpose flour, unsifted
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cup white sugar
½ cup brown sugar
1 tsp vanilla extract
1-2 cups chopped Hu Chocolate
Milk for serving & enjoying
Stand mixer or large mixing bowl
Measuring cups and spoons
PREHEAT oven to 375℉.
COMBINE flour, baking soda, and salt; set aside.
BEAT butter, white sugar, and brown sugar at medium speed until creamy.
ADD eggs and vanilla, mixing on low, until incorporated.
ADD flour mixture until well combined.
STIR in Hu chocolate (Use code INSPIREDFOODY10 for 10% off any order)
SCOOP and place on cookie sheets.
BAKE for 12 minutes until golden.
SATISFACTION GUARANTEED: Satisfy your deepest, darkest chocolate cravings with with Hu Chocolate – A.K.A. the most delicious chocolate baking chocolate to exist. Use code INSPIREDFOODY10 for 10% off any order.
LEFTOVERS: Store any leftovers in an airtight container for 3-4 days on the counter, a week in the refrigerator, and up to 3 months in the freezer (my favorite).
SWAPS: Use Bob’s Red Mill 1:1 gluten free baking flour to make Gluten-Free. | Use coconut sugar. | Use peanut butter chips, m&m's, nuts, etc. to your liking.
TIPS: Make sure to measure the flour exactly - otherwise the cookies come out flat. | Don't bake for too long. | For best results, soften your butter. | Brown sugar gives the cookie the beautiful golden color.