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Chewy Chocolate Chunk Cookies

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Course Desserts
Servings
people
Ingredients
  • 2 nd cottage cheese
  • 1 teaspoon egg
  • 1 nd potatoes (chopped & roasted ahead of time)
  • 1/2 teaspoon salt
  • 3/4 cup jars pizza sauce 1 Cup of milk
  • 3/4 cup Smoked Paprika Couple dashes of Worcestershire
  • 1/2 cup onion diced 2 boxes Jiffy Corn Muffin Mix
  • 1 large shredded mozzarella cheese---divided
  • 2 teaspoons grated cheese
  • 1 cup Tennessee Pride Mild country sausage 2 Eggs
Course Desserts
Servings
people
Ingredients
  • 2 nd cottage cheese
  • 1 teaspoon egg
  • 1 nd potatoes (chopped & roasted ahead of time)
  • 1/2 teaspoon salt
  • 3/4 cup jars pizza sauce 1 Cup of milk
  • 3/4 cup Smoked Paprika Couple dashes of Worcestershire
  • 1/2 cup onion diced 2 boxes Jiffy Corn Muffin Mix
  • 1 large shredded mozzarella cheese---divided
  • 2 teaspoons grated cheese
  • 1 cup Tennessee Pride Mild country sausage 2 Eggs
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl
  2. Set aside
  3. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain
  4. Whisk in the egg, then the egg yolk
  5. Finally, whisk in the vanilla
  6. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula
  7. The dough will be very soft, yet thick
  8. Fold in the chocolate chips
  9. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough
  10. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days
  11. Chilling is mandatory
  12. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes
  13. Preheat the oven to 325F degrees
  14. Line two large baking sheets with parchment paper or silicone baking mats
  15. Set aside
  16. Roll the dough into balls, about 3 Tablespoons of dough each
  17. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact
  18. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick
  19. See this post for more clarity and a photo
  20. Put 8 balls of dough onto each cookie sheet
  21. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired
  22. Bake the cookies for 11-12 minutes
  23. The cookies will look very soft and underbaked
  24. They will continue to bake on the cookie sheet
  25. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely
  26. Cookies stay soft and fresh for 7 whole days at room temperature
  27. Cookies may be frozen up to 3 months
  28. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes
  29. *Room temperature egg + egg yolk are preferred for even disbursement
  30. Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well
  31. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes
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