Cooper asked me to make these and I’m glad because I felt like baking but I also didn’t want to do useless baking where I make something and it’s wasted.

I’m planning on doing a side by side with fancy and cheap ingredients but this one kinda used fancy anyways. Cooper got some Kerrygold butter which is FANCY. But he got unsalted (fool) so I ended up adding a little more salt than normal to the cookies because I like a salty cookie. I also got some flour that was milled here in Utah and some chocolate chips that ended up being huge.

First thing I noticed about the butter was how yellow it was compared to my normal Walmart butter. And the smell was different. It was more aromatic. The flour also smelled different! I wasn’t expecting much of a difference with the flour but there was! It didn’t smell like gross raw flour. It smelled almost sweet?

I didn’t love the chocolate chips. They’re GIANT. I looked up different chocolate chip sizes and they’re apparently 1m size which means 1,000 chips in a pound. The normal chocolate chip size is 4m which is 4,000 to a pound. So they’re 4x the size of the normal chocolate chip. I mean they taste amazing and the creaminess is unreal. But the kinda overpowering because you get like a Hershey kiss in every bite instead of a little chocolate balancing the cookie. I think I’ll stick to normal or mini.

I’ve worked hard on my chocolate chip cookie recipe and one thing I wanted was a no-chill recipe. Because usually you want one right then. You don’t want to wait an hour for it to chill. So these you bake as soon as you make them.

INGREDIENTS

• 1/2 cup softened butter
• 1/4 + 2 tbsp white sugar
• 1/2 cup brown sugar
• 1 egg (GF add additional egg)
• 1/2 tsp vanilla
• 1/2 tsp rum extract
• 1 1/2 cup flour (GF sub Great Value Gluten Free All Purpose Flour)
• 1 tsp baking soda
• 1 tsp salt (add 1/4 tsp if you are using unsalted butter)
• LOTS of chocolate chips about 1 cup (my fave is semisweet but Cooper loves milk) I would choose normal or mini size.

INSTRUCTIONS

PREHEAT OVEN TO 350°

1. Beat softened butter until slightly lightened in color. Add sugars to butter and beat until light and fluffy. Scrape the bowl.

2. Add egg and extracts and beat until combined.

3. Sift in salt, baking soda, and flour. Mix until almost all combined. Add chocolate chips and finish mixing.

4. Scoop with 3 TBSP cookie scoop onto a baking sheet, 6 scoops per sheet.

5. Bake cookies at 350° for 9-11 minutes. They will be pale on top. 9 minutes is perfect for my oven.

6. Allow to cool on baking sheet for 5-10 minutes before moving to cooling rack

ENJOY!