Description
We're happy to welcome back Natalie Mikles with the Made in Oklahoma coalition showing us how to make some Big and Buttery Chocolate Chip Cookies.
Ingredients
- 3 cups Shawnee Mills All-Purpose Flour 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks Hiland Unsalted Butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 Equally Yolked Eggs
- 2 teaspoons Savory Spice Pure Madagascar Vanilla Extract
- 2 Bedre Solid Dark Chocolate Bars, chopped
- 1 Bedre Solid Milk Chocolate Bar, chopped
- 1 cup chopped Miller Pecan Co. Pecans
Instructions
- Step 1: Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
- Step 2: In a medium bowl, combine flour, soda, powder, and salt.
- Step 3: Cream together butter and sugars until very light, 3-5 minutes on medium speed, scraping down the bowl as needed. Add eggs, one at a time, mixing until well combined. Add vanilla.
- Step 4: On low speed, at the flour mixture a little at a time, stirring just until combined, being sure to not overmix. Stir in chopped chocolate and pecans.
- Step 5: Use a large cookie scoop to make cookie dough balls. Place on cookie sheet. Bake for 8-10 minutes or until cookies are just beginning to turn brown. Do not overbake.