Directions
Get Set to Bake! Preheat your oven to 350°F (180°C). Line your cookie sheets with parchment paper and it’s cookie runway time.
Fluffy Fun. In a big bowl, whip up the butter and Sweet Cane sugar until it’s light, fluffy, and cloud-like.
Egg-citing Additions. Mix in the egg and splash of vanilla for that sweet aroma.
Flour Power. On low speed, blend in the Chef Mate flour, baking soda, and salt until it all comes together.
Chocolate Rain. Stir in ¾ cup of chocolate chips. Save the rest to crown your cookies
later.
Roll & Ready. Scoop out dough balls (about 1 to 1½ tablespoons each, think between ping pong and golf ball size). Place them 2 inches apart on your prepared trays.
Bake to Bliss. Pop them in the oven, one sheet at a time, for 9–11 minutes. The tops should look set. Don’t worry if they’re not super golden. This recipe skips brown sugar, so they’ll stay lighter.
Finishing Touch. As soon as they’re out, dot the tops with those extra chocolate chips.
Let the cookies chill on the sheet for 10 minutes, then move them to a cooling rack… if you can resist nibbling!
In this Recipe:
