Queen Bee Simple Chocolate Chip Cookies
Recipe adapted from Ghirardelli recipes
Expandex is used in many of my cookie recipes because it facilitates spreading and creates a chewy cookie with a crispy edge.
Whisk dry ingredients and set aside
2 ¼ cups Queen Bee Cake, Cookie, Muffin flour
1 tsp baking soda
½ tsp salt
½ tsp Expandex
1 cup unsalted butter, at room temperature
¾ cup granulated sugar, Sugar Alternatives
¾ cup firmly packed light or dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semi-sweet or dark chocolate hips
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 375°.
Whisk together the Queen Bee CCM flour, baking soda, Expandex and salt; set aside.
In a large bowl, beat the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
Gradually blend the dry ingredients into the creamed mixture. Stir in the chocolate chips and nuts. Refrigerate dough for 45 minutes. You can bake immediately, but cookies will spread better if dough is chilled.
Drop by about 1-1/2 tablespoons onto parchment covered cookie sheets about 2 inches apart.
Bake for 9 to 10 minutes, until the cookies are golden brown around edges but look a bit underdone in the middle.
Allow cookies to cool for a few minutes until firm enough to transfer to wire racks to cool.
¾ cup sliced almonds
¾ cup dried cranberries
1 ½ cups chocolate chips or white chocolate chips
Optional substitute vanilla extract for almond extract