Herb-Infused Chocolate Chip Cookies
Crispy edges and chewy centers, with a mellow herbal finish. A crowd-pleasing cookie that bakes up beautifully.
Ingredients
- ½ cup herb-infused butter, softened
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line sheets with parchment.
- Cream butters and sugars until fluffy.
- Beat in eggs one at a time, then vanilla.
- Whisk flour, baking soda, and salt; add to wet mix.
- Stir in chocolate chips.
- Scoop 1.5-inch balls; bake 10–12 minutes until golden at edges. Cool.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Keep airtight up to 7 days or freeze dough balls for later.
Category: Dessert
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