Soft Batch Chocolate Chip Carrot Cake Cookies
Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot "cake" twist.
Ingredients
- 10 Tbsp unsalted butter, softened
- 1/2 C granulated sugar
- 1/2 C light brown sugar
- 1/3 C carrot, finely shredded
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- Pinch of ground cloves
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 C all purpose flour
- 1 C semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and remaining dry ingredients (reserving chocolate chips). Increase speed as needed, mixing well until no streaks remain. Stir in chocolate chips. Cover and chill until dough is nearly firm, at least 1-2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a medium cookie scoop to scoop dough, spacing dough at least 2-inches apart on prepared baking sheet. Press additional chocolate chips into cookie dough if desired.
- Bake for 11-12 minutes or until edges. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container.
Notes
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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