@sweetmelibakery: Chaos is part of the holidays and we can embrace the imperfect part of fun. If you are baking for a loved one or apologizing like we are then @egglandsbest will help you make the chaos more delicious and nutritious because they are better eggs. #FestiveFlavorsWithEB #EBpartner 1 Cup Unsalted Brown Butter 1 Cup + 2 Tbsp Packed Brown Sugar 1/4 Cup Granulated Sugar 2 Large Eggland’s Best® Eggs 2 Tbsp Molasses 1 Tsp Vanilla Extract 2 2/3 Cups of All Purpose Flour(Spoon & Leveled) 1 Tsp Baking Soda 2 Tsp Cinnamon 1 Tsp Ground Ginger 1/2 Tsp All Spice 1/4 Tsp Nutmeg 1/2 Tsp Salt 1 12/ Cup Semisweet Chocolate Chips Instructions: This makes 12 cookies. Prepare large cookie sheet with parchment paper. To make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that golden brown color remove from the heat and place it on a heat safe bowl to cool. Once your brown butter has cooled Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined. Add eggs, molasses and vanilla and whisk until combined. Sift the flour, spices and salt. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix. Add chocolate chips and mix until combined. The cookies need to be baked right away they cannot be stored due to their butter/sugar ratio. Add more chocolate chips on top. Drop the dough balls by 1/3 cup or use a regular size ice cream scoop. Add more chocolate chips on top. Give the cookies enough space in between on a large cookie sheet baking 6 at a time. Bake for 10 minutes or until golden brown on the bottom. Once the cookies are ready you can fix the shape with a large round cookie cutter or a large cup. Enjoy. @Eggland’s Best

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Monday 15 December 2025 16:25:10 GMT