Crumbl Pecan Pie Cookies

 Lifestyle of a Foodie does such a good job replicating Crumbl cookies! Love this one!!

Ingredients

• 1/2 cup butter softened 
• 1/3 cup oil vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 1 tsp baking powder

Pecan pie filling 

• 5 tbsp butter
• 2/3 cup brown sugar
• 1 & 1/4 cup chopped pecans
• 1 tsp vanilla extract 
• 1/3 cup heavy cream 
• 1/4 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch salt

Instructions

• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside. 
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer. 
• Add the egg, and vanilla extract, and mix until combined. 
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling. 
• Bake for 8-9 minutes then cool on the baking sheet.

Make the pecan pie filling. 

• In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes. 
• Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine. 
• Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!

Crumbl Pumpkin Pie Cookies

 Thanks to Lifestyle of a Foodie for this recipe! It’s a winner!!

Ingredients

• 1 stick butter softened 
• 1/3 cup oil vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder

Pumpkin pie filling 

• 3 oz cream cheese softened
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream cold
• 1 tbsp white sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• orange gel food coloring 

Instructions

• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside. 
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer. 
  1 stick butter, 1/3 cup oil, 1/2 cup granulated sugar, 1/4 cup powdered sugar
• Add the egg, and vanilla extract, and mix until combined. 
  1 egg, 1 tsp vanilla extract
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling. 
  2 & 1/3 cup flour, 1/4 tsp salt, 3/4 tsp baking powder
• Bake for 8-9 minutes then cool on the baking sheet.

Make the pumpkin pie filling. 

• In a medium bowl, cream the cream cheese, and brown sugar. Once smooth, mix in the pumpkin puree and the pumpkin spice. Add a little gel food coloring and mix, don't worry if it's looking very orange.
  3 oz cream cheese, 1/2 cup brown sugar, 5 oz pumpkin puree, 2 tsp pumpkin pie spice, orange gel food coloring
• In a separate medium bowl, whip the cold whipped cream, granulated sugar, and vanilla extract until you reach stiff peaks. 
  2/3 cup heavy cream, 1 tbsp white sugar, 1 tsp vanilla extract

• Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a whipping bag with a large piping tip. Pipe a big dollop of pumpkin pie filling in the center of each cookie. Gently pick up the cookies and tap them on the counter to get the filling to spread. Top with whipped cream and enjoy!

Copycat Crumbl Key Lime Pie Cookies

This amazingly delicious recipe comes from Cooking with Karli...if you're a fan of Crumbl like we are, this is our top 3 favorite cookies from them and this copycat version did not disappoint. I did not do the full-sized cookies; I did 1/4 cup of dough and that was plenty big for kids. We also shared with our neighbors because they just look so beautiful! 

INGREDIENTS:

Graham Cracker Cookie

1 1/2 cups butter softened

3/4 cup granulated sugar

1 1/2 cups brown sugar

2 eggs

1 tbsp vanilla extract

3 3/4 cup all purpose flour

3 cups crushed graham crackers (2 sleeves)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

Key Lime Pie Filling + Toppings

2 8 oz blocks cream cheese room temperature

1 14 oz can sweetened condensed milk

1/2-3/4 cup lime juice

4 tbsp powdered sugar

2 limes cut into wedges

whipped cream or frozen whipped topping

INSTRUCTIONS:

Preheat oven to 350°.Cream together the butter, granulated sugar and brown sugar.

Add the egg and vanilla. Mix until light in color and creamy.

Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it a bit.

Bake for 12-15 minutes, until the cookies are turning golden brown.

After you pull the cookies out of the oven, use the bottom of a measuring cup or drinking glass and gently press the center of the cookie down, making a an indent for the pie filling to go.

Allow the cookies to cool completely.

Once the cookies have cooled completely, make the filling by creaming the cream cheese until smooth.

Add in the can of sweetened condensed milk, mix until thoroughly combined.

Next, add in the powdered sugar and lime juice. Remember, you can always add in more lime juice, you can't take some out. So start small and add more to your preference.

Once your pie filling is finished, scoop and spread it into the center of each of your cookies.

Place in the fridge until ready to serve.

Right before serving, top with a dollop of whipped cream and a fresh lime slice.

Gingerbread Cookies

This recipe comes from a teacher I had as a teenager who I still keep in touch with. She was generous enough to share her beloved recipe! I don't usually like gingerbread, but this is THE BEST!! 

Ingredients:

3/4 c. butter, softened

3/4 c. brown sugar, packed

1 3.4 oz. package butterscotch instant pudding

1 egg

2 c. flour

1 tsp. baking soda

1 Tbsp. ground ginger

1-1/2 tsp. ground cinnamon 

Directions:

In a large bowl, beat butter, sugar, dry pudding mix, and egg in large bowl until well blended.

In a separate bowl, mix together remaining ingredients.

Slowly add dry ingredients to the butter mixture. (I had to knead it quite a bit to get it to stick together)

Refrigerate for 1 hour or until dough is firm.

Roll dough out on a floured surface to 1/4-1/2 inch thick. Use cookie cutters to shape cookies. 

Place cutouts on a greased baking sheet.

Bake at 350 degrees for 10-15 minutes, or until edges are lightly brown.

**These freeze really well, just leave unfrosted and place in a freezer bag. Pull out when ready to frost and serve!

Easy French Macarons

Guys! I made macarons! My neighbor gave me her go-to recipe and it's worked out great several times! I have always been intimidated by these, but they are really easy to make and taste amazing! My kids love helping and like picking out the color combos. They look so fancy, too, so they'd be perfect packed up for a birthday or teacher gift!

2 cups powdered sugar
1 cup almond flour
3 egg whites
1/4 tsp. cream of tartar
pinch of salt
1 tsp vanilla extract
food coloring
1/4 cup granulated sugar
unbleached parchment paper
decorating bags
extra large round tip decorator tip

Instructions:
Preheat oven to 275 degrees. Prepare 2 cookie pans with parchment paper. Fit a 16-inch decorating bag with decorator tip.

Sift powdered sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.

In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color. Continue whipping just until mixture forms stiff peaks.

Gently pour the almond mixture over the whipped egg whites so they don't deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. (This way the almond mixture is fully hydrated but egg whites retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie.) This takes about 45 turns, depending on how aggressively you fold.

Transfer the batter to the prepared decorating bag. Pipe 1-2" rounds of batter onto the parchment lined pans, spacing at least 1" apart.

Tap the pans hard on the countertop 4-5 times to release trapped air, then let sit at room temp for 20-30 minutes or until the unbaked macarons form a skin and do not stick to your finger when touched. This allows the macaron to crust over and get their signature "feet"; the holey rings that arise during baking at the base of the cookie.

Bake for 18-22 minutes on a shelf in the center of the oven. If baking 2 pans at a time on different oven racks, rotate the pans from bottom to top midway through baking. There isn't a great visual on how long to bake a macaron....when underbaked, the centers can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.

Cool the macarons completely before sandwiching with your filling of choice. Buttercreams, jams, nutella, ganache, marshmallow cream are all great options. Makes approximately 36-48 cookies.

Copycat Swig Cookies

Have you been to Swig? It's this restaurant that sells fancy mixed sodas and THE best cookies. These tasted EXACTLY like Swig's sugar cookies! Recipe and photo from Lil' Luna.

Ingredients:

Cookie
1 cup butter room temperature
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tbsp water
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp salt
5 1/2 cups flour

Frosting
6 tbsp butter room temperature
1/2 cup sour cream
3 cups powdered sugar
1/2 tsp salt
3-4 tbsp milk
1/2 tsp almond extract
food coloring

Instructions:

Begin by creaming together butter, oil, sugars, water and eggs in your mixer. Mix for a few minutes until well combined.

In a separate bowl, combine dry ingredients and slowly add to butter mixture.

Mix all ingredients until they are well combined. Dough should not be sticky.

Roll dough into 1.5 inch balls and place on a greased cookie sheet.

To give the cookies their cracked edges, place ¼ cup sugar and a pinch of salt in a separate bowl. Place the bottom of a glass into this mixture and then press it onto your ball of dough. The diameter of the bottom of the glass I used was 2.5 inches.

Press cookies until they are a bit wider than the glass bottom diameter (my cookies were about 3 inches in diameter) and cook at 350 for 8 minutes. Cookies end up being about 3.5 inches in diameter after being baked.

Let cool and place in fridge.

For the frosting mix butter, sour cream, powdered sugar, salt, 1 drop food coloring and almond extract. Mix well and add the desired amount of milk you want to get it the thickness you want. I only added a few tablespoons.

Spread frosting on cookies right before serving.

ENJOY!

No-Bake Reese's Krispy Cookies

I make these every time I have a lot of extra candy around--after Halloween or Christmas especially! It's a great way to use up those Reese's in a yummy way! These are our favorite no-bake cookies! Recipe and photo from My Incredible Recipes.

Ingredients

4 cups Rice Krispies cereal
1 cup light corn syrup
1 cup granulated sugar
1-1/4 cups creamy peanut butter
5 regular sized Reese's Peanut Butter Cups
1/2 cup milk chocolate chips

Instructions

1. Line a baking sheet with parchment paper and set aside and place your Rice Krispies in a large mixing bowl
2. In a large microwave safe bowl, combine your corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring every 30 seconds until your mixture is evenly combined
3. Pour your peanut butter mixture over your Rice Krispies and mix
4. Now mix in your chocolate chips
5. After a couple minutes, mix in your crushed Reese's Peanut Butter Cups to avoid them fully melting
6. Spoon your treats out with a ice cream scoop and onto your lined baking pan, let cool, then using your hand or a spatula, slightly flatten them. (So they look more like a thick cookie instead of a ball)
7. ENJOY!

Sugar Cookie M&M Bars

These could not be easier! I actually have made them without M&Ms, too, and then frost when cooled--either way! This is an easy way to make sugar cookie bars festive; just buy seasonal M&Ms for whatever you're celebrating! Recipe and photo from Betty Crocker!

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1egg
1 cup white vanilla baking chips
1 cup M&M's® chocolate candies

Steps:

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. (I like using a 12x16 jelly roll pan so they are thinner, just depends on preference).
2. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Stir in white vanilla baking chips and 1/2 cup of the candies. Press dough in bottom of pan. Sprinkle remaining candies over top.
3. Bake 22 to 24 minutes or until edges are golden brown (center will look soft). Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store covered in airtight container.

3-Ingredient Chocolate Chip Cookies (Gluten-free & Dairy-free)

These are my new go-to recipe for chocolate chip cookies. I'm always game for a recipe that tastes delicious and doesn't dirty up my kitchen or use a lot of ingredients! You'll love these! Recipe and picture from Babble.

Makes: 3 dozen cookies

Ingredients:

• 1 box yellow cake mix (can substitute a gluten-free and/or dairy-free mix)
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups chocolate chips (can substitute dairy-free chips)

Directions:

• Preheat oven to 350 F.
• Line one or two baking sheets with parchment paper.
• Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips.
• Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.

Graham Cracker Cookies

This is my aunt's recipe that she makes every Christmas. It's so amazing and perfect for Christmas treats!

Spray jelly roll pan with nonstick cooking spray. Layer graham crackers on bottom. Sprinkle with slivered or sliced almonds (optional).

In medium saucepan, mix together:
1 cup butter
3/4 cup brown sugar
1 tsp vanilla

Bring to a boil over med-high heat and let boil for 3 minutes. DO NOT STIR. Pour over crackers and bake at 350 degrees for 8 minutes.

When you pull out of the oven, sprinkle chocolate chips over the top and put back in the oven for 2 minutes and spread chocolate out evenly. (You can also use melting chocolate). Top with chopped nuts if you like. Let cool and break apart.

Swig Sugar Cookies

These are big out in Utah at the Swig Drive-Thru and really should be everywhere as far as I'm concerned! They are amazingly delicious! Thanks to No Biggie for the recipe!

Okay, here’s the recipe:

Swig Sugar Cookie Recipe

 

Dry ingredients:

• 6 cups flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter

Wet ingredients:

• 2 sticks (salted) butter (1 cup), room temperature
• ¾ cup vegetable oil
• 1¼ cup sugar
• 1 cup powdered sugar
• 2 tablespoons water
• 2 eggs, room temperature
• 1 teaspoon vanilla

For the Icing:

• 1 stick (salted) butter, room temperature
• ⅓ cup sour cream
• ¼ teaspoon salt
• 2-3 tablespoons milk
• 4 cups powdered sugar
• ¼ teaspoon vanilla
• 1 – 2 drops red food coloring (I just left mine white)

Instructions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
3. In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
4. Using a 1½inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
5. Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter (I used an empty Star Bucks frappuchino glass…you know the kind shaped like an old fashioned milk glass?…it worked great!). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
6. Bake the cookies for only 8 minutes. You don’t want to over bake. You can either let them cool right on the pan (because they are not baked that long in the oven, that is if you have enough baking pans for the rest of the cookies…this is what I did), OR you can gently move the cookies onto a cooling rack and let them cool completely this way.
7. For the Icing:
8. Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.These cookies are served chilled because of the sour cream in the pink frosting.

Chewy Pumpkin Chocolate Chip Cookies

I love these because they have a *normal* cookie texture, not the cakey/too-moist one that usually accompanies pumpkin cookies. In fact, you can hardly tell these have pumpkin in them at all. If you're a subtle pumpkin-lover like myself, these are for you! Recipe from Yammie's Noshery!

1/2 cup (1 stick) softened butter

1 cup brown brown sugar
1/4 cup white sugar
1 teaspoon vanilla
5 tablespoons pumpkin purée
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 cups all-purpose flour
1 cup chocolate chips (I used semi-sweet)

Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth.

Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips.

Bake rounded balls of dough on an ungreased cookie sheet at 350ºF for about 12-17 minutes or just until they start to puff up a little. Cool slightly before removing from pan.

Cinnamon Chip Pumpkin Cookies

 

This recipe is from Sally's Baking Addiction. Very fragrant and yummy!

Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup packed light or dark brown sugar
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 6 Tablespoons pumpkin puree
• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon pumpkin pie spice
• 2/3 cup cinnamon (I used pumpkin) chips
  

Directions:

1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and 1 tsp pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the cinnamon chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more cinnamon chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
7. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Pumpkin Oat Chocolate Chip Cookies

Thanks to Cooking Classy for this recipe! It's perfect for fall and was a great way to use up some of our pumpkin!

Ingredients

• 2 1/2 cups all-purpose flour
  
• 1 1/2 cups quick oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup unsalted butter, softened
• 1 1/3 cups packed light-brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups canned pumpkin puree
• 1 3/4 cup semi-sweet chocolate chips
• 1 cup chopped pecans or walnuts (optional)

Directions

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
• Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Whole Wheat Chewy Chocolate Chip Cookies

Usually when I hear words like "whole wheat", "healthy", "low-fat", I automatically associate it with foods that taste like cardboard. I've switched our family to all whole wheat recently though and have been trying out some new recipes that my kids will like. This is a winner!! These cookies are even better than white flour cookies! I loved them! And the kids approved, too. ;) Thanks, Momables for the recipe!

Ingredients

• 2 sticks unsalted butter
• 2¼ cups whole wheat flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• ¼ cup sugar
• 1¼ cups brown sugar
• 2 eggs
• 2 tablespoons milk
• 1½ teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips

Instructions

1. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
2. Pour the melted butter in the mixer’s bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough.
3. When ready to bake, heat oven to 375F.
4. Scoop chilled dough onto parchment-lined baking sheets.
5. Bake for 10-14 minutes or until golden brown, checking the cookies after 7 minutes. Rotate the baking sheet for even browning -this depends on your oven. Cool completely and store in an airtight container.