Side Pannel
Soft Chocolate Chip Sugar Cookies
Soft Chocolate Chip Sugar Cookies
- Recipe Submitted by maryjosh on 12/18/2017
Ingredients List
- 1 cup butter, room temperature
- 2 cups sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup International Delight frosted sugar cookie coffee creamer
- 5 1/2 cups all purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup mini chocolate chips
- 1/3 cup chocolate chips - to arrange on top of the cookies - optional
Directions
Heat the oven to 350F.
Line 2-3 baking sheets with parchment paper. Set aside.
In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until creamed and fluffy, about 3 minutes.
Add in the eggs, one at a time and the vanilla extract.
Slowly pour in the coffee creamer alternately with the flour, baking powder and salt.
With a spatula, fold in the chocolate chips.
Using a large scoop, drop cookie dough onto the prepared baking sheets.
Top each cookie with a couple of chocolate chips.
Bake, one baking sheet at a time, for 17 minutes.
** While the first batch of cookies is in the oven, I place the unbaked ones in the fridge for 10 minutes. This will prevent the dough to spread too much while baking or baking as a blob of dough if chilled longer.
Keep the cookies soft for a longer time in an airtight container.
Line 2-3 baking sheets with parchment paper. Set aside.
In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until creamed and fluffy, about 3 minutes.
Add in the eggs, one at a time and the vanilla extract.
Slowly pour in the coffee creamer alternately with the flour, baking powder and salt.
With a spatula, fold in the chocolate chips.
Using a large scoop, drop cookie dough onto the prepared baking sheets.
Top each cookie with a couple of chocolate chips.
Bake, one baking sheet at a time, for 17 minutes.
** While the first batch of cookies is in the oven, I place the unbaked ones in the fridge for 10 minutes. This will prevent the dough to spread too much while baking or baking as a blob of dough if chilled longer.
Keep the cookies soft for a longer time in an airtight container.
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