Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

To mark the end of a wonderful Labor Day weekend, I decided to bake a batch of my favorite double chocolate chip cookies to share with my family and friends. The thing about chocolate chip cookies is that they’re a classic many times over and most everyone has their go-to recipe. Today I’d like to share mine with you.

Double Chocolate Chip Cookies

I’ve been baking this recipe for years and recently I’ve made the minor alteration of replacing the semi-sweet chips with milk and dark chocolate chips. Why the change? I just love milk and dark chocolate. Traditional recipes always call for semi-sweet chocolate chips and this small deviation made these cookies even better.

Double Chocolate Chip Cookies

This treat has all the qualities that I look for in a chocolate chip cookie: big, chewy, and full of chocolate. They also have great flavor from the butter and the healthy heaping of vanilla extract. At almost 4-inches in diameter, these cookies are quite the sugary commitment, but I dare anyone to refuse the challenge!

Double Chocolate Chip Cookies
Inspired by All Recipes
Makes: about 18 4-inch cookies, Difficulty: Beginner

Cookies:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg + 1 egg yolk
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and fluffy. Blend in the sifted ingredients until just combined. Mix in the chocolate chips with a spatula or wooden spoon. Drop cookie dough 1/4 cup at a time (I use an ice cream scoop), 2-3 inches apart onto the prepared cookies sheets.

Bake for 15-17 minutes or until lightly golden. Remove from oven and let cool on baking sheets for a couple of minutes before transferring to wire racks to cool completely.

  • Note: These cookies store well in an air tight container for a few days.
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