Ingredients
2 c butter, softened
2 c light brown sugar
1 c Bourbon Vanilla Sugar
4 eggs
1 1/2 TBS Bourbon Madagascar Vanilla Extract
4 1/2 c all purpose flour
1 tsp baking soda
2 tsp fine salt
24 oz semi sweet chocolate chips
Heat oven to 350. In a large bowl, whip butter on high until it is fluffy. Add both sugars and continue to mix for about three minutes on high. In a smaller separate bowl, combine flour, baking soda, and salt. Stir eggs and vanilla into the butter mixture and mix on medium speed for a minute. In additions of half cups, add the flour mixture to the butter and sugar mixture. Continue to mix on low speed until all of the flour is combined. With a spatula or wooden spoon, stir in chocolate chips so that they are dispersed evenly. In heaping dollops, drop dough onto baking sheets lined with parchment. These cookies spread a lot, so make sure to leave about two and a half inches between each cookie. Bake for 15-20 minutes. If you are baking on two separate levels in your oven, switch the baking sheets halfway through. Let the cookies cool for a few minutes before letting them to continue to cool on a cooling rack or eating. Enjoy!
This recipe is adapted from Martha Stewart's Soft and Chewy Chocolate Chip Cookie recipe.
Heat oven to
Ingredients
2 c butter, softened
2 c light brown sugar
1 c Bourbon Vanilla Sugar
4 eggs
1 1/2 TBS Bourbon Madagascar Vanilla Extract
4 1/2 c all purpose flour
1 tsp baking soda
2 tsp fine salt
24 oz semi sweet chocolate chips
Heat oven to 350. In a large bowl, whip butter on high until it is fluffy. Add both sugars and continue to mix for about three minutes on high. In a smaller separate bowl, combine flour, baking soda, and salt. Stir eggs and vanilla into the butter mixture and mix on medium speed for a minute. In additions of half cups, add the flour mixture to the butter and sugar mixture. Continue to mix on low speed until all of the flour is combined. With a spatula or wooden spoon, stir in chocolate chips so that they are dispersed evenly. In heaping dollops, drop dough onto baking sheets lined with parchment. These cookies spread a lot, so make sure to leave about two and a half inches between each cookie. Bake for 15-20 minutes. If you are baking on two separate levels in your oven, switch the baking sheets halfway through. Let the cookies cool for a few minutes before letting them to continue to cool on a cooling rack or eating. Enjoy!
This recipe is adapted from Martha Stewart's Soft and Chewy Chocolate Chip Cookie recipe.
Heat oven to
