Root Beer Chocolate Chip Cookies

 

Root Beer Chocolate Chip Cookies

I created these cookies last night because I wanted to make a different type of chocolate chip cookie.  Rolling the cookie dough in sugar before baking really gives them something extra. 

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Teaspoons Vanilla Extract

4 Tablespoons Root Beer Extract

3 Eggs

2 Cups Semi-Sweet Chocolate Chips

 

Preheat your oven to 350º F.  In a medium size bowl combine the flour, baking soda and salt.  Set aside.  In another medium size bowl beat the butter and sugars on medium speed for 3 minutes.  Add the vanilla and root beer extracts.  Add the eggs one at a time.  Mix on low for 2 minutes.  Gradually add the dry mixture into the wet mixture.  Stir in the chocolate chips.  Place in the fridge for 1 hour.  Remove from the fridge when you are ready to bake. Scoop by the tablespoon and roll into a bowl of sugar.  Drop onto a parchment paper lined cookie sheet.  Bake for 12 minutes or until done.  Makes approximately 4 dozen cookies.

 

 

 

 

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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