Hi! Thanks so much for stopping by my blog. First off I LOVE to bake. I wouldn’t consider myself amazing at it, but I think I can hold my own. Whenever our friends & family come over and I have baked goods they are gone pretty quick. Especially my chocolate chip cookies. Maybe it’s because I use an absurd amount of chocolate, but hey who doesn’t like chocolate! I say to each their own! This recipe yields about 3 dozen small cookies. Now that all that is out of the way, let’s get started!
Bake time: 11-13 minutes
- 1/2 tsp of cinnamon
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1 bag of Ghirardelli semi sweet (about 2 cups) chocolate chips
- 2 1/4 cups of flour
- 1 cup of sugar
- 1 1/2 tsp of vanilla extract
- 1/2 tsp of almond extract
- 3/4 cups of butter (melted & cooled)
- 1 whole egg
- 1 egg yolk
Step 1: Preheat the oven to 325 degrees
Step 2: Add all the dry ingredients: flour, sugar, cinnamon, baking powder, and salt to your mixer (or mixing bowl). Mix on low until well blended.
Step 3: Add all the wet ingredients to the mixer with the dry ingredients: almond extract, vanilla extract, butter (melted and cooled), while egg, and egg yolk.
Step 4: Mix all ingredients for about 2 minutes on medium (if using a mixer). Otherwise mix until all ingredients are blended well.
Step 6: Scoop out about 2 tbsp of the dough and place on the cookie sheet. I just used a soup spoon to portion the dough out. Space the cookies about 2 inches apart and bake for 11-13 minutes. I bake mine for 12 minutes, but ovens are different. Just don’t over bake them!!
Step 7: Repeat until all the dough is used. This batch made 3 dozen cookies for me.
Step 8: Let them cool and enjoy!!
There are several ways to bake cookies and some will say to sift the dry ingredients, but I like to do it in as as less steps as possible. They might look a little flaky on the outside, but I assure you they are a crowd pleaser!
Well, I hope you enjoyed my tutorial. I really do love baking and sharing my yummy goodness with you! Until next time friends. Xoxo