Recently, I baked one of my favorite stand-by cookies to share with friends and coworkers. Upon receiving many requests to pass on the recipe, I decided to post it, so here it is. It is a very basic chocolate chip cookie recipe, however, here is the secret. REAL BUTTER and DARK CHOCOLATE CHIPS. Yup, that’s the secret.
Double Chocolate Chip Cookies:
Preheat your oven to 350 degrees.
Wet ingredients mixed in one large mixing bowl:
- Cream 1 cup (2 sticks) of REAL softened butter.
- Slowly whip in 3/4 cup of white sugar (or raw sugar)
- Slowly add in 3/4 cup of dark brown sugar (molasses sugar)
- Slowly fold in 1 tsp of real vanilla (imitation vanilla does not have the same flavor)
- Off to the side in another small bowl, whip 2 eggs until ‘fluffy’ and add into the wet mixture by folding the eggs in until well disbursed.
- Add in 3 cups of dark chocolate chips (4 cups if you use the small (mini) chips)
In a separate bowl, sift together your dry ingredients.
- 2 1/4 flour
- 1 tsp of baking soda
- 1 tsp of salt
It is very important to thoroughly sift your dry ingredients together in a separate bowl before adding to your wet ingredients.
Next, fold in your dry ingredients into your wet ingredients a half cup at a time. Yes, you read that correctly, a half cup at a time. fold in making sure the wet and the dry combine evenly, so that the only lumps are your chips.
Once you have all of your ingredients mixed together in one bowl, set to the side.
Cover your cookie sheets with parchment paper.
I use a melon scoop so that my cookies are pretty even in size, but you can use a tablespoon or even a regular silverware spoon. I scoop the dough and roll them into tight little balls.
Place the balls on your cookie sheet, make sure there is plenty of room in between because they will spread out a bit as they cook.
Bake for 10-11 minutes (until golden brown) at 350 degrees Fahrenheit. Remove them from the paper and let cool on a paper towel (or cookie towel-thin weave towel). Don’t put in your cookie jar or container until completely cooled.
Sometimes I’ll add a cup of chopped pecans or walnuts, sometimes I’ll mix in a cup of mint chips as well, this is to your taste and mood at the time.
I hope you enjoy this recipe, please let me know how you liked it!
Until Next Time,
Mrs. Kay Lynn Rice