El Rey Chocolate Chip Cookies
This classic chocolate chip cookie recipe from El Rey highlights the flavor aromas of their single-origin Venezuela dark chocolate chips.
Servings: 12 large cookies
Equipment
- 1 Oven
- 1 Mixing Bowl
Ingredients
- 2 sticks Butter (room temperature)
- 1 cup Light Brown Sugar (packed firm)
- ¾ cup Granulated White Sugar
- 2 Lg Eggs
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1½ cups El Rey Bucare 58.5% Dark Chocolate Chips
- ½ cup Chopped Pecans optional
Instructions
- In a mixer, cream together the butter, brown sugar, granulated sugar, eggs and 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract.
- In a large bowl, mix together the flour, salt and baking soda
- Thoroughly mix the butter mixture with the flour mixture in your large bowl. Add the 1½ cups El Rey Bucare 58.5% Dark Chocolate Chips and [optional] pecans and mix well
- Cover the large bowl and place in fridge for at least two hours, until the dough has firmed up
- Preheat the oven to 325° and remove cookie dough from fridge
- Roll cookie dough into balls, and place on a greased cookie sheet, a cookie sheet with parchment paper, or silicone pad for baking
- Place in oven and bake for 10-12 minutes (depending if you prefer gooey or more baked)
- Remove from oven and let cool