Apollonia Chocolate Chip Cookies
These double chocolate chips cookies feature our Apollonia blend with cocoa, orange flower blossoms and warm and rounded tellicherry. Fold in the chocolate chips and once you go double, it’s hard to go back.
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These double chocolate chips cookies feature our Apollonia blend with cocoa, orange flower blossoms and warm and rounded tellicherry. Fold in the chocolate chips and once you go double, it’s hard to go back.
Sweet
Makes about 20
Mymi Eberhardt
1 stick of butter, softened
1 large egg
1 tsp vanilla extract
1 jar Apollonia Chocolate Chip Mix
Preheat the oven to 375°F, either grease a sheet pan or line it with parchment paper.
Cream 1 stick of butter with 1 large egg and 1 teaspoon of vanilla extract.
Add the contents of the jar and optionally 1/2 cup of chopped nuts of your choice. Mix until you form a firm ball of dough, breaking up any clumps, then form into approximately 20 golf-ball sized pieces.
Arrange them on your pan leaving 2 inches between balls and from the edges of the pan. Bake for 10 minutes (they may seem a bit underdone but will firm up while cooling).
Cool on baking sheet for a few minutes, then completely on a wire rack. Will keep for about a week at room temperature in a sealed container, if you can resist them for that long.
Dough can also be portioned and frozen. Defrost in the fridge before baking, or cook straight from frozen just double the baking time.
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