Chocolate Chip Cookie Encore

• 2 cups flour
• 1 tablespoon powdered coffee creamer
• 12 teaspoon baking soda
• 12 teaspoon salt
• 34 cup melted butter (measure only after it is melted)
• 1 teaspoon maple extract
• 12 cup light brown sugar
• 12 cup dark brown sugar
• 13 cup white sugar
• 1 large egg
• 1 large egg yolk
• 1 cup semi-sweet chocolate chips
• 12 cup pecans

1. Grease a cookie/baking sheet/s (or line the pan with parchment paper).
2. In a bowl mix together the flour with the next 3 dry ingredients.
3. In a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.
4. Add in the whole egg and yolk; continue beating until the mixture resembles a thick caramel texture (about 3-4 minutes, the color of the mixture should lighten up slightly).
5. Add in the flour mixture and beat until just blended.
6. Mix in chocolate chips and nuts.
7. If you find that the dough is too soft place in refrigerator for 2 hours.
8. Set oven to 350F.
9. Drop about 1/4-cup of the dough onto the baking sheet spacing about 3" apart.
10. For jumbo cookies bake for about 12-15 minutes or until the edges are just slightly browned, for smaller cookies bake 8-10 minutes.
11. Cool on baking sheet for about 5 minutes then transfer to wire racks.

flour, powdered coffee creamer, baking soda, salt, butter, maple, light brown sugar, brown sugar, white sugar, egg, egg yolk, semisweet chocolate chips, pecans

Taken from www.food.com/recipe/chocolate-chip-cookie-encore-507533 (may not work)