CANDY CORN CHOCOLATE CHIP COOKIES
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp Kosher salt
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated white sugar
1 tsp pure vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup candy corn (plus extra for the end)
Instructions
Preheat oven to 375. Line baking sheet with parchment paper.
Sift together flour, baking soda, and salt in bowl. Set aside.
Beat together softened butter, brown sugar, granulated sugar, and vanilla extract until fluffy.
Add one egg at a time, beat well after each each.
Slowly add flour mixture 1/4 cup at time. Stir.
Fold in chocolate chips and candy corn.
Refrigerate dough for 30 minutes.
Using cookie scoop (for uniformity and even bake), drop dough onto parchment-lined baking sheets. Add a few candy corn 'kernels' to the very top of each cookie.
Bake at 350°F for 9 to 11 minutes. (watch for browning)
Cool for 10 minutes before transfering to wire racks.
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