Chocolate Chip Cookies

You think you have had chocolate chip cookies before, but there is nothing like having these cookies, enhanced by the pecanie chocolatey taste that comes from using THIS PKN chocolate pecan milk. 

Don't forget to use non-dairy butter, and egg substitute if you are looking for a true plant-based treat. 

Ingredients

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 1 egg
• ¼ cup THIS PKN chocolate pecan milk
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon espresso powder
• ½ teaspoon salt
• ¾ cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees and line two large baking sheets with parchment paper
2. In a large bowl, cream together the butter and brown sugar with a mixer
3. Add the egg, pecan milk, and vanilla extract
4. Beat together until combined
5. In a small bowl, combine the flour, baking powder, baking soda, espresso powder, and salt
6. Slowly add the dry ingredients to the wet ingredients
7. Stir to combine, then fold in the dark chocolate chips
8. Use a medium-size cookie scoop (1 ½”) to scoop the cookie batter onto the prepared baking sheet
9. Bake for 12 minutes

Download this recipe here.