I have been on a bit of a cookie making spree lately.
I've been working on a really big CWJ project with my town for the past couple of months, and as a result, I obtained all of the necessary food licensing and permits in order to legally sell all of the food that I make without having to be at a Farmer's Market.
Since I'll be testing recipes for this event all month long (and there are only so many things that fit in my freezer!) it made sense to sell some of the trial batches to help re-coop the cost of all of the ingredients. If you're local to the Hinton/Edson/Jasper area, be sure to check out my new food sales venue at https://www.facebook.com/groups/cookingwithjaxsales (please note this group is only open to locals at this time - if I ever figure out how to safely/legally ship food, I'll be sure to post it here as well!).
For now, I'll share the recipe for these Triple Chocolate Cookies that I made last week. So far, cookies have been my best seller in this new adventure!
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla bean paste
2 1/2 cups flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup chopped Lindt (or other fine chocolate)
Pre-heat oven to 375.
Cream butter and sugars together until light and fluffy.
Beat in vanilla and eggs.
Combine dry ingredients (flour, baking soda, and salt).
Add the dry mixture to the wet mixture and stir until just combined.
Add chocolate chips.
Refrigerate dough for at least at hour (this ensures maximum cookie puffiness - if the dough is too warm, the cookie will fall flat).
Measure 2 tbsp of dough into a ball and place on an un-greased cookie sheet.
Bake for 8-10 minutes until the edges of the cookie are golden. Remove from baking sheet and cool.