​Chocolate Chip Cookies - Fall

We love our chocolate chip cookies! Every October I’ll make about 1200 cookies in one month for our SPCC Classes. The homemade vanilla extract is the secret ingredient and makes this recipe stand out over all others. 

​Yield: I’m guessing 36 cookies
Prep time: Takes me 10 minutes
Total time: 10 minutes of prep-exactly 13 minutes per batch

Ingredients
Farm fresh eggs | 2
Salted butter | 2 sticks-melted
homemade vanilla extract | 2 tablespoons
white sugar | 1 cup
milk chocolate chips | 1 bag
reese’s pieces | 2 gas station size bags
white flour | 2.5 cups
baking soda | 2 teaspoons
salt | 1 teaspoon

Check off each step!
☐Heat oven to 350 degrees
☐In a bowl with melted butter add eggs and whisk.
☐Add the sugar and extract and whisk again till combined. 
☐In a separate bowl add flour, baking soda and salt. Mix with a spoon. 
☐Add the flour mix to the wet mixture and stir using a spoon. 
☐Now add the chocolate chips and Reese’s pieces.
☐Spray a baking sheet with PAM and drop small amounts of cookie dough.
☐Bake for exactly 13 minutes. 
☐Let them cool for 10 minutes before removing from baking sheet or they will crack.