Crispy Chocolaty Chip Cookies
Ingredients
2 sticks (1 cup)
Kowalski's Unsalted Butter, melted
1 cup
light brown sugar, packed
1 cup
granulated sugar
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract
1 ½ tsp.
kosher salt
½ tsp.
almond extract
2
eggs, lightly beaten, at room temperature
1 ¾ cup
flour
1 tsp.
baking soda
4 oz. (1 cup)
dark chocolate chips
4 oz. (1 cup)
semisweet chocolate chips
Directions
- In a microwave-safe bowl, mix together first 6 ingredients (through almond extract).
- Stir in eggs, flour and baking soda; gently mix until flour is mostly combined.
- Stir in dark and semisweet chocolate chips.
- Chill dough for 30 min.
- Preheat oven to 325°.
- Drop 6 evenly sized rounded spoonfuls (or use a #40 cookie scoop) onto a parchment-lined baking sheet; allow plenty of room for spreading.
- Bake in preheated oven until browned around the edges (8-10 min.), turning and rotating pan halfway through.
- Remove from oven; let cookies cool on pan for 2 min., then transfer to a wire rack to cool completely.
- Repeat with remaining dough.
- Store cooled cookies at room temperature for up to 5 days.
