Chocolate Chunk Cookies
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Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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DirectionsPreheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper. In a small pot melt semi- sweet chocolate and butter, remove from heat and let cool slightly. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder and salt. Set aside. In a separate bowl, beat eggs, sugar and vanilla until light and fluffy (about 2-3 minutes). Slowly add melted chocolate to egg mixture in a steady stream while continuing to mix. Mix until fully incorporated. Slowly add dry ingredients, mixing after each addition. Mix until combined. Add milk chocolate chunks and stir until combined. Drop by the spoonful onto prepared cookie sheet, do not press. Bake at 350°F for 10-12 minutes. Do not over bake; cookie should be slightly soft still. Chocolate Chunk Cookies can be stored in an air tight container for 1 week or freeze for 3 months. Yields 28-32 cookies |
