JUNIOR STRIDERS’ RECIPE CORNER
This month MVS INTERVALS is featuring Gino and Meredith with their famous
Lyonheart G&M Chewy Chocolate Chip Cookies! (because, of course, life is short! Therefore, EAT DESSERT FIRST!)
Lyonheart G&M’s Chewy Chocolate Chip Cookies
Makes 12 cookies
½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla
1 ¼ cups flour
½ teaspoon baking soda
3/4 cup milk or semi-sweet chocolate chips (you can swap out the chocolate chips for any candy too)
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
In a large bowl, whisk together the sugars, salt, and butter until it’s not lumpy.
Whisk in the egg and vanilla, beating for about 20 seconds.
Sift in the flour and baking soda, then fold the mixture with a spatula (Don’t over mix because you’ll have dry cookies).
Fold in the cheese (I mean the chocolate chips, see what I did there? ;)) then chill the dough for 10 minutes.
Scoop the dough onto your baking sheet, leaving some space between cookies and from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Let cool completely or serve slightly warm.