In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars.
Beat on medium-high speed until light and fluffy, about 2 minutes.
Add the egg and extract and mix to combine.
Add the flour mixture and once again mix to combine.
Add the chocolate chips to a small microwave-safe bowl.
Microwave in 30-second increments, stirring after each one, until just melted.
Pour the melted chocolate into the cookie dough and beat on low speed until just combined.
Remove the cookie dough from the mixer and cover with plastic wrap.
Refrigerate for at least 30 minutes or up to overnight.
Preheat the oven to 375F.
Line two baking sheets with parchment paper.
Use a tablespoon measure to portion out the cookie dough.
Use the palm of your hands to roll each scoop of dough into a ball.
Arrange the dough on the prepared baking sheets, leaving about 1 12 inches between them.
Make the drizzle:Add the white chocolate to a small microwave-safe bowl.
Microwave in 30-second increments, stirring after each one, until just melted.
Let the chocolate set for 15 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 4 days.
Pot Roast & Potato Pizza
Pizza is the perfect canvas for reinventing leftovers.
With this recipe, were putting your pot roast to work again.
Read about Tiffani Thiessens cookbook,Here We Go Again.
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