🍪 Multi-Chocolate Chip Cookies

two multi-chocolate chip cookies on a red plate with pecbest-chocolate-chip-cookiesns
Yields: 16 Servings Difficulty: Easy Prep Time: 8 Mins Cook Time: 15 Mins Total Time: 23 Mins

Ingredients

0/13 Ingredients
Adjust Servings
    Multi-Chocolate Chip Cookies

Instructions

0/4 Instructions
    🍪 Multi-Chocolate Chip Cookies
  • Wash hands. In a large mixing bowl, add in the butter, granulated sugar and brown sugar. Use a spatula to cream together. Add in the eggs, pure vanilla extract and sweet buttery dough emulsion, mix until combined.
  • In a medium bowl sift the all-purpose flour, cornstarch, salt and baking soda. Then pour the dry ingredients into your wet ingredients and mix with a spatula until combined.
  • Form the dough into balls. Mine were about 2 inches round, but it only made 16 3" cookies. If you make them smaller, you will get smaller sized cookies, but around 24 cookies. Hubby likes them big, so I make them larger. Make them pretty by adding some more chips and pecans on top. Then place your baking tray with the dough balls into the fridge for one hour.
  • Preheat oven to 325°F (163°C). Wash hands. Remove dough balls from fridge and place them about 2" apart on the baking sheet and Bake @ 325°F (163°C) 15-18 minutes. Let them cool on the baking sheet for a few minutes, then move them to a wire rack to finish cooling. Enjoy!

Notes

Refriderator time: 1 hour.

Makes 24 - 2" cookies or 16 -3" cookies. Store in an air tight container. Will last for 5-7 days but NOT at my house, cookies are eaten up withing 1 -2 days.

🧈 Sweet Buttery Dough Emulsion

❤️ No Chemical Unbleached Parchment Paper

Inspired by: Sally's Baking Addiction
https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

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