Chocolate Chip Jacariffic Cookies

Servings: ~24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: About 30 minutes

Ingredients

• 2 ¼ cups (280g) all-purpose flour  
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¼ cups (250g) Jaca, granulated
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 ½ cups (250g) semi-sweet chocolate chips
• Optional: ½ cup (60g) chopped pecans or walnuts

Instructions

1. Preheat Oven: Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt. Set aside.
3. Cream Butter and Jaca: In a large bowl, using a hand mixer or stand mixer, beat softened butter and Jaca on medium speed for 2–3 minutes until light and fluffy.  
4. Add Wet Ingredients: Add egg, egg yolk, and vanilla extract. Beat on medium for 1 minute until well combined.
5. Combine Wet and Dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
6. Add Chocolate Chips: Fold in chocolate chips (and nuts, if using) with a spatula until evenly distributed.
7. Shape Cookies: Scoop 1 ½ tbsp portions of dough and roll into balls. Place 2 inches apart on prepared baking sheets. For thicker cookies, chill dough for 30 minutes (optional).
8. Bake: Bake one sheet at a time for 10–12 minutes, until edges are golden but centers are soft. Cookies may not brown as much due to Jaca’s viscosity. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Serve: Enjoy warm or at room temperature. Store in an airtight container for up to 5 days.