10/12/2024
Total Time: 40 mins Prep Time:10 mins
Bake Time: 10 mins Cool Time: 20 mins
Yield: 12 cookies
Ingredients:
8 tablespoons of salted butter
½ cup white sugar (I like to use raw cane sugar with a coarser texture) 1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1½cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup NIBchocolate chips
Directions:
- Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to turn it into liquid form.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so.
- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to. Add the NIB chocolate chips and incorporate with your hands.
- Roll the dough into 12 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning: DO NOT OVERBAKE.
- Let them cool on the pan for a good 20 minutes. They will sink down and turn into these dense, buttery, soft cookies that are delicious.
Nutrition:
Serves: 12
Calories Per Serving: 250
% DAILY VALUE
Total Fat: 12.2g - 16%
Cholesterol: 35.9mg - 12%
Sodium: 109.3mg - 7%
Total Carbohydrate: 33.4g - 12%
Dietary Fiber: 1.4g - 5%
Sugars: 20.5g - 17%
Protein: 3.2g - 6%
Vitamin A: 71.4µg - 8%
Vitamin C: 0mg - 0%
Iron: 0.3mg - 2%
Potassium: 31mg - 1%
Phosphorus: 27.6mg - 2%