Store the cookies in an airtight container in the refrigerator of up to 3 days. Ingredients 2-1/2 cups butter, softened 2 cups sugar 2 large eggs, room temperature 1/4 cup 2 milk 2 teaspoons vanilla extract 7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour 4 teaspoons baking powder 1 teaspoon salt Directions In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.They will be very difficult to handle when warm but will solidify when cooled. Remove the cookies from the oven and let them sit on the baking sheet to cool, at least 20 minutes.Bake one cookie sheet at a time for 4 ½ - 5 minutes.It is best to only scoop about 8 cookies or less per sheet. Our gourmet, edible AND bakeable cookie dough is a dream come true Our dough is always made in small batches every single day, so you literally feel like. Scoop dough (about ¼ cup each) onto the prepared baking sheets.Stir in the chocolate chips (150 grams, 1 cup).Mix just until combined, do not over-mix. Treat yourself to a scoop of pure fun Our locations are currently at Ponce City Market and Buckhead.
Allowing the butter to stand at room temperature for 30 minutes will bring it to the right consistency for mixing. Slowly add the baking powder (½ teaspoon), salt (½ teaspoon), and flour (150 grams, 1 ¼ cups) to the mixing bowl, scraping the sides of the bowl until thoroughly combined. Delicious edible cookie dough in Atlanta, Georgia. Step 1: Soften the butter Butter and margarine at room temperature combine more easily and thoroughly with other ingredients in the dough.Reduce the speed and add the egg ( 1 large) and vanilla extract (1 teaspoon) and mix until well combined.Cream for about 1 minute until light and fluffy. Cookie dough is an un-cooked blend of cookie ingredients.
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