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Chewy Chocolate Chip Cookies

September 29, 2016

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 3.5 dz

Ingredients

3 cups San Antonio River Mill Brand® Sopaipilla Mix

2 tsp vanilla

1 cup light brown sugar, packed

1 cup dark brown sugar, packed

1 cup butter, softened

1 1/2 cups mini semisweet chocolate chips

2 large eggs

Directions

1Preheat oven to 350˚F.

2Beat butter and both sugars in a large mixing bowl. Add eggs and vanilla; mix until well blended.

3Beat butter and both sugars in a large mixing bowl. Add eggs and vanilla; mix until well blended.

4Stir in chocolate chips until evenly distributed.

5Drop dough by heaping teaspoonful, placing dough 2 inches apart onto un-greased cookie sheets.

6Bake 8 to 10 minutes; for a crispier cookie, bake 12 to 15 minutes. Remove from heat.

7Cool slightly on pan before removing to wire rack to cool completely.

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Nutrition Facts

Serving Size1 of 3" cookie

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