Ingredients

The OG (Chocolate Chip)

• 1 cup all-purpose flour, heat treated*
• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• 3 Tablespoons granulated sugar
• ¼ teaspoon salt
• 1 ½ Tablespoons milk,
• ½ tsp vanilla extract
• ½ cup semi-sweet chocolate chips

Ruby Birthday Cake Funfetti

• 1 cup all-purpose flour, heat treated*
• ½ cup unsalted butter, softened
• 2/3 cup granulated sugar
• ¼ teaspoon salt
• 1 ½ Tablespoon milk,
• ½ tsp vanilla extract
• ¼ teaspoon almond extract
• 1/3 cup ruby chocolate chips, or callets
• 3 Tablespoons rainbow sprinkles

To serve

• Sugar cones, or wafer cones

Method

The OG (Chocolate Chip)

1. In the bowl of stand mixer combine the butter, both sugars, salt and whip together until pale and fluffy, about 10 minutes
2. Mix in the milk and the vanilla extract
3. Add in flour by ¼ cupful, and blend just to combine
4. Fold in chocolate chips
5. Transfer to a container and refrigerate for about 15 minutes to firm up
6. Once firm enough, scoop and serve on your sugar cones or wafer cones
7. Cookie dough is best eaten at room temperature

Ruby Birthday Cake Funfetti

1. In the bowl of stand mixer combine the butter, sugar, salt and whip together until pale and fluffy, about 10 minutes
2. Mix in the milk, vanilla extract, and almond extract
3. Add in flour by ¼ cupful, and blend just to combine
4. Fold in ruby chocolate chips and sprinkles
5. Transfer to a container and refrigerate for about 15 minutes to firm up
6. Once firm enough, scoop and serve on your sugar cones or wafer cones
7. Cookie dough is best eaten at room termperature

* To heat treat your flour for safety, place it in a bowl and microwave it in 30-second intervals until the flour temperature reaches 165 F (74 C). Mix with a spoon between intervals. Mine usually takes around 3 bursts. Allow to cool before using.