1 cup butter, softened
2/3 cup cane sugar
2/3 cup packed brown sugar
1/2 teaspoon fine sea salt or kosher salt
1 teaspoon vanilla
2 cups Immaculate Baking Co.™ sprouted whole wheat flour
1 teaspoon baking soda
1 package (10 oz) 60% cacao bittersweet chocolate chips
Heat oven to 350°F.
In large bowl, beat softened butter, sugars and salt with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla until well blended.
Add flour and baking soda; beat on low speed just until blended. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Like nuts in your chocolate chip cookies? Stir in 1 cup of either chopped walnuts or pecans.
Make it your way! Use milk or semisweet chocolate chips, or try a mixture of different chocolate chips.
|Calories from Fat||80|
|% Daily Value|