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In a bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together on medium speed for 2 minutes until light and fluffy. 2. Add eggs and vanilla and mix until smooth, scraping sides of bowl as necessary. 3. Turn mixer to low and add baking soda, baking powder, and salt. Stir to combine.
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Beat in the egg and vanilla. Sift together the flour, baking powder and salt in another mixing bowl. Now slowly stir in some of the milk and alternate with the dry ingredients to the creamed mixture.
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Instructions. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
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Add the egg and then mix with a hand mixer for two minutes or until well mixed. Do not over mix. Add the chocolate chips in with a large spoon. Using a medium cookie scoop (about 1 ½ tablespoons), measure out your dough. Roll into balls that are tall and cylindrical shaped instead of round.
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Preheat your oven to 350 degrees. Grease a large baking sheet. In a large mixing bowl combine the dry ingredients. Add in the wet ingredients and then mix well with a hand mixer for about three minutes. Roll the dough into small balls and space about two inches apart. Top with sprinkles.
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To prepare the cookies: In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, stirring on medium for another minute. Add the flour, salt, cream of tartar, and baking soda, stirring on low just until combined. Use a small cookie scoop to portion out 2.
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Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets. I just spray them with cooking spray. Place butter, brown and white sugar, butter, corn syrup or light honey, vanilla, lemon extract (if using), baking powder, baking soda, salt, and egg in a large mixing bowl. Beat with an electric mixer until well blended.
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Preheat the oven to 375°F and line a cookie sheet with parchment or a nonstick silicone baking mat. Using a mixer, cream together the butter, sugar, and brown sugar. Add the corn syrup, egg, vanilla and lemon extracts, and mix well. In another large bowl, whisk together the flour, salt, baking powder, and baking soda.
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Ingredients. ¾ cup butter slightly melted. ¾ cup butter slightly melted. 2 ½ cups all purpose flour. 2 ½ cups all purpose flour. 1 cup white sugar. 1 cup white sugar. ½ cup brown sugar. ½ cup brown sugar.
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1 teaspoon lemon extract (or almond extract - almond is our favorite!) Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and.
