Name: Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Ingredients: Crunch Easter Flatback Egg; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Value Corner Vanilla Flavor, Imitation; O Organics Sugar, Organic, Dark Brown; Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Baking Powder, Double Acting; O Organics Cane Sugar, Granulated, Organic; Chocolate Chip With Ghirardelli Chocolate; Bob's Red Mill Flour, Whole Wheat; SIGNATURE SELECTS Sugar, Light Brown

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1: Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. It should be soft but not melted.

2: Add all sugars to the bowl with the butter and beat with an electric mixer until fluffy, creamy and well combined.

3: Beat in the egg and the vanilla.

4: Add in all of the dry ingredients, spooning and leveling the flour to measure. Do not scoop from the bag.

5: Beat together until combined.

6: Fold in the chocolate chips.

7: Scoop using 2 tbsp of dough and form into balls.

8: Place the balls on a baking sheet lined with parchment paper.

9: Place in the fridge to set for 2 hours (don’t skip this!).

10: Preheat the oven to 350 degrees Fahrenheit when you have about 15 minutes left.

Chocolate Chip Cookies

Serves 24

20 mins prep

10 mins cook

30 mins total

What you need

How to make

Available coupons from The Daily Balance