1⁄3 cup + 1 1⁄2 tablespoons Truvía® Cane Sugar Blend
1/2cupTruvía® Brown Sugar Blend
2eggs
2teaspoonsvanilla extract
1 1/2cupssemisweet chocolate chips
1/2cupchoppedtoasted walnuts
For the cinnamon swirl
1/4cupTruvía® Brown Sugar Blend
2tablespoonsunsalted buttersoftened
1tablespoonground cinnamon
Instructions
Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
Cream the butter, Truvía Cane Sugar Blend & Truvía® Brown Sugar Blend with a mixer on medium speed until light and fluffy. About 3 to 4 minutes.
Add eggs and vanilla; beat until mixed well. Add flour mixture and beat just to combine.
Add the chocolate chips & walnuts and mix with a spatula until incorporated.
For the cinnamon swirl: combine all ingredients and drop the mixture by spoonfuls over the cookie dough; gently swirl through.
Scoop 1 1/2 tablespoon balls of dough onto one of the cookie sheets. Cover with plastic wrap and place in refrigerator to chill for at least 1 hour.
Preheat oven to 350°F.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets.
Bake until the edges are a light golden, about 13 to 15 minutes. Let cookie cool on baking sheets 5 minutes before transferring to racks to cool completely.
Notes
As with regular chocolate chip cookies, make sure not to over bake them. Take them out of the oven when they still look puffy and almost under-baked.