"OPEN CLASS BAKING"
~ Sweepstakes and 1st Place Winners ~
Elkhart Co. Fair
Cookies – Chocolate Chip
Mark Zak, Goshen
4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
½ c. unsalted butter
2 c. light brown sugar, packed
1/3 c. granulated sugar
2 large eggs
½ c. heavy whipping cream
1 tsp. vanilla extract
2 c. chunky semi-sweet chunks
Preheat oven to 350°. Cover baking sheets with parchment paper. In a large bowl, mix flour, baking soda and salt; set aside.
Use a standard mixer to mix butter, brown sugar and granulated sugar until fluffy. Lower speed and add eggs, one at a time, mixing well. Mix in heavy whipping cream and vanilla extract until smooth.
Mixing at low speed, slowly add dry ingredients, 1 cup at a time, until smooth and thick. Add chunks to mixture using low speed. Using medium to large cookie scoop, scoop dough on parchment-lined cookie sheets. Large cookies bake 15-18 minutes or until bottoms are golden brown. Let cookies rest on baking sheets 5-10 minutes then transfer to wire cooling rack.