Little girls are made of sugar and spice and everything nice — and so are these cookies. I modified the Triple Chocolate Chip Cookie recipe from Williams-Sonoma's Essentials of Baking to create this go-to recipe.
- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, firmly packed
- 3-4 tablespoons* granulated sugar
- 1 teaspoon Jack's Blend
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semisweet or milk chocolate chips
- 1/2 cup dark chocolate chips or a roughly chopped dark chocolate bar
Preheat oven to 350ºF. Line rimless baking sheet with parchment.
Sift together flour, baking soda, and salt into a separate prep bowl.
In your mixing bowl, beat together (medium speed) butter, sugars, and Rubarama. Once smooth, reduce to low speed, add in egg and vanilla, and mix until fully blended.
Gently incorporate the flour mixture on low. Add in chocolate.
Drop tablespoon-sized dough mounds onto cookie sheets, about 2 inches apart. Do not press the dough, leave them as imperfect blobs. Bake in the center of the oven for 10-12 minutes. When the edges are slightly browned and the tops are firm when touched, they will be done. You can take them out of the oven slightly before, just let them sit on the sheet for about 5 minutes to cook a bit longer.
Cool completely on wire racks. Store in your favorite sealed container and they will be good for about 3 days...if they last that long. Makes about 30 cookies.
Storage tip If the cookies are a bit crispier than you like, place some bread in the container and they will soften up overnight.
Happy baking, 
What we used: Jack's Blend, Air-Insulated Baking Sheet
And for those of you who want to just toss all of the ingredients in your mixing bowl and turn it on — you know who you are — that will work, too, but the cookies won't have the same texture. At minimum gently sprinkle in the Rubarama and baking soda as it's mixing together so you don't get flavor bombs.
