INGREDIENTS

2 ¼ cups Kings Arthur Flower

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Irish Cream Butter (unsalted)

¾ CupGranulated Sugar

¾ Cup Packed Brown Sugar

1 ¼ Teaspoon Natural Madagascar Bourbon Vanilla Bean Paste

2 Large Cage Free Eggs

2 Cups Mini Semi-Sweet Chocolate Morsels

DIRECTIONS

In a mixer, combine butter, both sugars and mix them well until you get a creamy consistency (about 2 to 3 minutes on medium speed). DO NOT OVERCREAM! or your cookies will be very flat.
Add the vanilla and both eggs and blend until smooth.
Add the rest of the dry ingredients one by one until all are well mixed (about 2 minutes on medium speed). Now you can add the chocolate chips and mix well for about 30 seconds to 1 minute.
Using a #40 ice cream scoop make cookies balls (cookies will be about 2”); this will give you about 60 Cookies.
Place cookie balls on a cookie sheet tray covered with plastic wrap or parchment paper.
Freeze for about 45 minutes or until hard. Once dough is hard, placed them in a Ziploc bag and freeze; bake them as needed!

BAKE

Preheat oven to 350° F.
Bake for 7 minutes then rotate tray and bake for additional 7 minutes or until golden brown.
Cool on baking sheet for 3 minutes; remove to wire racks to cool completely.

NOTE: Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.