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In a small bowl, combine the flour, baking soda, and salt. In a medium bowl, combine the butter, brown sugar, white sugar, vanilla extract, and apple cider vinegar using a mixer. Add in the egg and mix until just combined. Add in the flour mixture, stirring until just combined. Fold in the chocolate chips.
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Add egg, egg yolk, and vanilla and stir well to combine. Fold in flour, baking soda, and salt until just combined. Fold in semi-sweet and milk chocolate chunks. Wrap dough in plastic and refrigerate until firm, about 30 minutes. For richer, toffee flavored cookies, let the dough chill for 24-36 hours.
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Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours. Preheat oven to 350 °F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
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Process until finely ground. In a medium bowl, combine the ground oats with the flour, baking powder, baking soda and salt. Whisk to combine and set aside. In the bowl of an electric mixer, combine the butter, granulated sugar and brown sugar. Beat at medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla.
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Preheat oven to 375º F and line 2 baking sheets with parchment paper. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color. 3-4 minutes. Gradually beat in flour, walnuts and salt, until everything is fully incorporated. Cover dough and place in refrigerator to chill, 1-2 hours.
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Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour, almonds and almond extract, if desired; beat on low speed of mixer until well blended. Tip. Try roasting almond pieces before chopping. 3. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball.
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Refrigerate dough until firm, 2-3 hours. Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks.
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In a large mixing bowl, add butter and sugar. Using the flat paddle attachment on the mixer, cream at highest speed until light and fluffy (this should only take about 1 minute). Make sure to stop and scrape the sides of your bowl a few times in between mixing to make sure all the sugar and butter gets mixed.
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Instructions. In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed.
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2 - 3 cups of powdered sugar. In a bowl, combine the butter, sugar, and Vanilla, and cream together until smooth. Add the Pecans, and flour, and stir until well combined. Place the dough in the refrigerator to chill for about 45 minutes. While the dough is chilling, line 2 cookie sheets with Parchment paper, and remove the wrappers from the.
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Turn mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated. Using a medium (2- tablespoon) cookie scoop, place the dough on the prepared baking sheet 2- inches apart. Bake for 9-10 minutes, or until the edges are lightly golden. Transfer cookies to a wire rack to cool completely.
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Bake for 12-15 minutes or until set and lightly golden brown around the edges. Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until cool enough to handle but still warm. Place the powdered sugar in a bowl. Place the warm cookies in the bowl of powdered sugar and gently roll to coat.
