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Victoria's 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.

Victoria's 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

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.2 Cups Semi-Sweet Chocolate Chips 

 

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Glen K Dunbar February 20, 2013 at 08:45 PM
Vickie ole buddy. these sound yummy. Bake me up a batch. Just kidding. I will try it sometime w/my daughter. Why Kosher salt and not just regular Mortons salt? Also, if I may politely say...You have a beautiful smile. GLEN
Victoria Hart Glavin February 21, 2013 at 12:38 PM
Hi Glen, You should make these cookies. I think that you will really like them. I like using kosher salt because it is bigger and "saltier." You can use regular salt though. Let me know if you make these. I would love to hear how they turn out. Have a great day today! Victoria

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