AM

EN

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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%

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