If you can believe it, it had been almost FOUR whole days since I’d baked cookies.
I was in withdrawal. I was in need. I was craving some bake time in the kitchen.
Thus, I rose super early, in the winter darkness, and began to bake.
I’m considering laying off the cookies in the kitchen, though, what do you think? Everyone loves them, but I think I’m MORE than contributing to the COVID-19 belly 🤨
I love and adore baking and bring smiles to the yummy tummy and heart – but I want everything and everyone to feel happy and healthy.
For now, Cinnamon Dark & White Chocolate Chunk Cookies
Cinnamon Dark & White Chocolate Chunk Cookies
8 oz. plant-based butter (or REAL butter), softened to room temperature
3 large eggs
1 cup powdered sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1/4 tsp. sea salt
2 1/2 cups all purpose flour
1 Tbs. ground cinnamon
10 oz. dark chocolate chunks
8 oz. white chocolate chunks (NOT chips)
Preheat the oven to 375 degrees.
Cream together the butter, eggs, sugar, baking powder, baking soda, vanilla, and sea salt until smooth and creamy.
Add the flour, 1/2 cup at a time, until well combined.
Fold in the cinnamon and both chocolates.
Line baking sheets with parchment paper and scoop 1″ sized balls of dough evenly spaced on the prepared sheets. Bake fro 15 minutes, or so, until just beginning to brown.
Remove from the oven and allow to cool before gobbling down/up/sideways/forways! 😌😋😘
