Triple Nut Butter Chocolate Chunk Cookies
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup Maple & Cinnamon or Maple & Fragrant Ginger Triple Nut Butter
1/2 cup granulated sugar
1/2 cup dark-brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces semisweet chocolate, coarsely chopped
Heat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, Triple Nut Butter and sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks.
Using a 1 1/2-ounce ice-cream scoop, form dough, and place on a baking sheet lined with a silpat or parchment paper, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.