![]() Add flour and salt and mix until well blended. These can be white, milk, or dark chocolate depending on your preferences. TIP: If the dough seems a little dry or crumbly when it comes to room temperature, feel free to add a tablespoon of milk-any kind will do-to add a little moisture. In a small bowl, combine coconut oil, maple syrup, and vanilla with a fork. 2 cups of all-purpose flour 1 and ¾ cups of granulated white sugar 1 cup of unsalted butter that has been softened at room temperature 1 cup (or more/less depending on your preferences) of chocolate chips. Defrost in the refrigerator or at room temperature in the bag when you want to eat them. Once they're frozen, transfer to a freezer-safe Ziploc bag and freeze for up to 3 months. Then add the heat treated flour and mix to incorporate. I'd recommend scooping the dough out into individual balls, putting them on a rimmed baking sheet lined with wax paper, and then freezing them. In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy. In months where it's hotter and your kitchen gets warmer, I would recommend storing in the fridge to ensure the chocolate chips don't melt. However, if you do let them sit out on the counter, they'll stay a little softer at room temperature so they are easier to eat. You don't need to refrigerate them, but I would recommend doing so if you want them to last longer (they'll last up to 30 days in the fridge). Once you've formed the dough into balls, keep them in a covered container for up to three days. In a medium-size bowl, add the melted and cooled to room-temperature butter (if the butter is still hot, it will melt the sugars and make the dough grainy), brown sugar, and white sugar. Form the balls as usual, eat a few and store the rest for later. If this is the case, and you want to make less, I would reduce this recipe by half. Sometimes it's just you and the bowl of dough. ![]() How do I make this recipe for one person?
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