Cookies

Jacob Springs Chocolate Chip Cookies

  Ingredients

   2 sticks unsalted butter, softened
   2 cups whole-wheat flour
   ½ teaspoon salt
   1 teaspoon baking soda
   ¾ cup granulated sugar
   ¾ cup brown sugar
   1 egg
   1½ teaspoons vanilla extract
   2 cups (12 ounces) semisweet chocolate chips

Instructions

   Preheat the oven to 375F, and line baking sheets with parchment paper.
   In a large bowl, sift together the flour, salt, and baking soda, and set aside.
   Pour the melted butter into a mixer’s bowl. Add the granulated sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, and vanilla extract, and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
   Scoop the dough onto the baking sheets and transfer to the center shelf of the oven. Bake, 8 to 10 minutes, until the tops are golden brown and the cookies have solid edges (the centers will be soft). Remove from oven and allow cookies to cool down completely.

Jacob Springs Spiced Molasses Cookies

    2 cups white whole wheat flour (see notes)
   2 teaspoons baking soda
   1 1/2 teaspoons ground cinnamon
   1 teaspoon ground ginger
   1/2 teaspoon ground cloves
   1/2 teaspoon salt
   1 large egg
   1/2 cup unsalted butter, melted
   1/3 cup granulated sugar
   1/3 cup molasses
   1/4 cup (packed) brown sugar
   1 teaspoon vanilla
   For rolling: 1/4 cup granulated sugar

 Preheat the oven to 325.

In a large bowl, combine the flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt. In a separate bowl, whisk together the egg and both sugars until light and fluffy. Add in the molasses, butter and vanilla and stir until well combined. It’ll take a minute of stirring to get the molasses and butter all mixed in. Add the wet ingredients to the dry ingredients and mix until just combined. Place the extra sugar for rolling into a small bowl. Roll the batter into small balls (about 1-inch in diameter) and roll each ball in the sugar to coat all sides. Place each ball on an ungreased baking sheet, about 2 inches part. (You’ll need 2 baking sheets for all of the cookies.) Bake at 325 for 10-12 minutes, until golden brown on top.