Root Beer Chocolate Chip Cookies


Root Beer Chocolate Chip Cookies

I created these cookies last night because I wanted to make a different type of chocolate chip cookie.  Rolling the cookie dough in sugar before baking really gives them something extra. 


2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Teaspoons Vanilla Extract

4 Tablespoons Root Beer Extract

3 Eggs

2 Cups Semi-Sweet Chocolate Chips


Preheat your oven to 350º F.  In a medium size bowl combine the flour, baking soda and salt.  Set aside.  In another medium size bowl beat the butter and sugars on medium speed for 3 minutes.  Add the vanilla and root beer extracts.  Add the eggs one at a time.  Mix on low for 2 minutes.  Gradually add the dry mixture into the wet mixture.  Stir in the chocolate chips.  Place in the fridge for 1 hour.  Remove from the fridge when you are ready to bake. Scoop by the tablespoon and roll into a bowl of sugar.  Drop onto a parchment paper lined cookie sheet.  Bake for 12 minutes or until done.  Makes approximately 4 dozen cookies.







    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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