
šĀ One Dough, Two Sweet Treats! š
āØ Time-saving, delicious, and oh-so-perfect for Valentineās season! ā£ļø
š Valentineās Cookie Magic ā Part 2 of 2!Ā š
Why make just oneĀ dessert when you can make twoĀ using the same cookie dough? š Itās a win-winĀ for busy bakers who want to spread extra love without extra effort! š
šŖ Simply:1ļøā£ Use halfĀ of the dough for classic chocolate chip cookies šŖ2ļøā£ Save the other half for a Cookie PizzaĀ (see my last post for the how-to!) šš
āØ Quick finishing touch:Ā Once baked, drizzle your cookies with melted semi-sweet chocolateĀ and sprinkle on some Valentineās magic. šš Instant festive treat!
š”Ā Pro Tip:
ā Chill your dough before baking for a chewy center & crispy edges!ā Add extra chocolate chips on top before baking for a picture-perfect finish.ā Freeze extra dough for up to one monthāfuture you will thank you! š
šĀ Share with someone who needs a sweet shortcut this Valentineās Day!Ā š
En-JOY ā£ļøš
Best Chocolate Chip Cookie Dough
1Ā½ cups all-purpose flour
1 Ā½ cups bread flour
1 teaspoon baking soda
1 teaspoon salt
Combine in medium bowl. Set aside.
1 cup (2 sticks) butter, softened
Ā¾ cup dark brown sugar
Ā¾ cup sugar
Add to mixer bowl. Beat on high speed, about 3 minutes or until light and creamy.
2 eggs, slightly beaten
1 teaspoon vanilla extract
Add and beat on medium high speed, 1 minute or until combined.
1 bag (12 ounces, about 2 cups) semi-sweet or dark chocolate chips
1 cup chopped walnuts (optional)
Stir in.Ā Chill at least 30 minutes.
Drop one heaping tablespoon of dough per cookie onto parchment-lined baking sheet, about 2 inches apart.
Bake, 8 to 10 minutes or until lightly browned. Ā
Makes about 4 dozen cookies
TIP:Ā Best to chill dough before you bake.Ā This makes a chewy center with a crispy outside. Place extra chips onto spooned dough mounds for a pretty chocolate chip presentation.
Tip:Ā Dough can be made ahead and frozen up to one month.
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