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Categories:
butter brown sugar sugar eggs vanilla salt flour baking soda baking powder ground cinnamon milk chocolate
Viewed: 35 - Published at: 3 years agoIngredients
- 3/4 cup /6 ounces unsalted butter at room temperature
- 1 cup /8 ounces packed light brown sugar
- 1/2 cup / 3.5 ounces granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon table salt
- 2 1/4 cups / 9.5 ounces all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 8 ounces milk chocolate, chopped into chunks
Method
- Preheat oven to 350°F.
- Line a 9-inch x 13-inch baking dish or similarly sized jelly roll pan with a sheet of parchment that overlaps the long edges of the pan.
- In a large bowl, cream the butter and sugars until they are well combined. Don't overbeat them so that they become too aerated.
- Add in the eggs, vanilla, and salt, and mix until combined.
- Sprinkle the flour, baking soda, baking powder, and cinnamon evenly over the wet mixture. Stir until combined, being sure to scrape down the sides and bottom of the bowl.
- Add in the chocolate chunks and mix in thoroughly.
- Spread the batter in the prepared pan. Bake in the center of the oven for 25-30 minutes, rotating the pan about 15 minutes into cooking. The cookies are done when the top has browned slightly and just starts to feel firm.
- Remove the cookies from the oven. Using the flaps of parchment, carefully wiggle the cookie to loosen it from the edges of the pan and lift it out and over to a cooling rack. Allow to cool for about 30 minutes.
- Invert the sheet of cookies onto a cutting board, then peel away the parchment. Before the cookies are completely cooled, cut the cookies into small, even bars and allow to cool further if necessary.
