Directions

1. In a medium sized mixing bowl, combine flour, baking powder, baking soda and salt, mixing well. Set aside.
2. In a separate large mixing bowl, cream together Woolwich Dairy Unsalted Goat Butter, brown sugar, white sugar and vanilla using hand-mixer. Add eggs one at a time, while continuing to mix together.
3. Slowly add dry ingredients to large mixing bowl, mixing on low speed. Mix until the dough comes together, but do not overmix! Then add chocolate chips.
   Note: The dough may be a little crumbly, but that’s ok!
4. Refrigerate cookie dough for 1 hour, allowing it to firm up. This will help your cookies not to flatten during baking.
5. Preheat oven to 375°F.
6. Once cooled, drop batter onto a parchment paper-lined baking sheet. You can use a ¼ cup measuring cup to ensure consistent cookie sizes.
7. Bake 10-12 minutes, watching carefully (every oven is different!), until the cookies have goldened edges. Cool on the baking sheet for 5 minutes, prior to transferring to a cooling rack.
8. Serve with a tall glass of Woolwich Dairy Goat Milk!