Posted May 13, 2013
While I love too cook, baking has always posed a few challenges for me. When I started this blog a few months back, I promised myself that I would experiment more with baking. As you can see by my dessert page I have had some successes, but for some reason chocolate chip cookies were always a bit of a struggle for me. They would be too flat, too dry or not sweet enough. I can’t tell you how many batches of cookies that I tried and failed. Now that you know that, imagine how happy I was when I finally bit into a moist and delicious cookie with just the right amount of sweetness.
This recipe is pretty traditional except for the fact that I added some white chocolate chips to the mix. Also like my Triple Chocolate Peanut Butter Cookies, I decided to melt the butter this time and the results were wonderful.
Double Chocolate Chip Cookies Recipe
A moist, delicious cookie with semi sweet and white chocolate chips.
About 3 dozen
- 1/2 cup unsalted butter, melted, cooled
- 1 cup lightly packed brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- Preheat oven to 325 degrees.
- In one bowl, whisk together melted butter, brown sugar and white sugar until smooth. Whisk in eggs one at a time. Whisk in vanilla.
- In a separate bowl sift flour, baking soda and salt.
- Slowly whisk flour mixture into sugar mixture.
- Fold in chocolate chips.
- On a parchment paper lined cookie sheet, drop rounded teaspoonfuls of cookie dough 3 inches apart. Cook 8-10 minutes or until golden brown.
- Cool a few minutes on cookie sheet. Transfer to cooling rack to cool completely.
Serve these with a cold glass of milk and you have the perfect afternoon (or evening, or late night, or heck, even breakfast for you rebels) snack. Enjoy!