Soft Batch Chocolate Chip Carrot Cake Cookies
10 TBSP unsalted butter,softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup carrot finely shredded
1 1/2 tsp vanilla extract
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice
pinch of ground cloves
3/4 baking powder
1/2 tsp baking soda
2 cups all purpose flour
1 cup semi sweet chocolate chips
In the bowl of a stand mixer, cream together butter and sugars. Mix finely carrots,vanilla and remaining dry ingredients minus chocolate chips. Increase speed as needed,mixing well until no streaks remain. Stir in chips. Cover and chill until dough in nearly firm at least 1-2 hours
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Use a medium cookie scoop to scoop dough, spacing dough at least 2 inches apart. Press additional chips in dough if needed.
Bake for 11 to 12 minutes or until edges. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool completely.
Store in air tight container.
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup carrot finely shredded
1 1/2 tsp vanilla extract
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice
pinch of ground cloves
3/4 baking powder
1/2 tsp baking soda
2 cups all purpose flour
1 cup semi sweet chocolate chips
In the bowl of a stand mixer, cream together butter and sugars. Mix finely carrots,vanilla and remaining dry ingredients minus chocolate chips. Increase speed as needed,mixing well until no streaks remain. Stir in chips. Cover and chill until dough in nearly firm at least 1-2 hours
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Use a medium cookie scoop to scoop dough, spacing dough at least 2 inches apart. Press additional chips in dough if needed.
Bake for 11 to 12 minutes or until edges. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool completely.
Store in air tight container.