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Double Chocolate Chip Cookies

February 15, 2010

Chocolate chip cookies are one of my all time favorite cookies.  Although I’ve never had a type of cookie I don’t like, it seems when I want to make cookies chocolate chip cookies are the first thing that come to mind.  They area classic and are a favorite of pretty much everybody.  It’s amazing to me how many differnt takes there are on one type of cookie, but it seems like there are endless options as far as recipes go for this one particular type of cookie.  I have tried a few different recipes and haven’t been disappointed yet, every time I come across another recipe for them I bookmark it because I just can’t get enough of chocolate chip cookies.  This recipe was no exception, I liked this one just as much as the others I’ve tried.  These cookies were amazing and I loved the combination of the white chocolate and semi-sweet chocolate, it just gave it another dimension of flavor.  These cookies didn’t come out as fluffy or chewy as others I’ve tried but they still didn’t disappoint.  I’ve made these a couple of times since the first time I’ve made them and they are always a hit and eaten up within a matter of a few days; although quite a few seem to quickly disappear right after they come out of the oven.  Enjoy!

Double Chocolate Chip Cookies

Ingredients:

2 1/4 Cups flour

1 Tsp baking soda

3/4 Tsp salt

2 Sticks unsalted butter, softened

1 Cup light brown sugar

1/2 Cup sugar

2 eggs

1 Tsp vanilla

12 oz semi-sweet chocolate chips

6 oz white chocolate chips

1 Cup pecans, chopped (I omitted)

Directions:

Preheat oven to 375.

Sift flour, baking soad, and salt together into a large bowl. 

With paddle attachment cream butter and sugars together in a mixing bowl until light and fluffy.  With mixer on low, beat in eggs, beating well after each addition.  Beat in vanilla and then stir in flour mixture until well blended.  Stir in chocolate chips.

Drop rounded spoonfuls onto an ungreased cookie sheet.  Bake until golden brown, about 8 minutes gives you a soft and chewy consistency.  Rotate the baking sheet from top to bottom and front to back half way through.  Once removed from oven leave the cookies on the cookie sheet for 5 minutes and then transfer to wire racks to finish cooling. 

Recipe Source: The Baker’s Bible

 

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