Double Chocolate Chip Cookies
adapted from Martha Stewart
- 3 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 6 ounces milk chocolate chips
- 8 ounces semisweet chocolate chips
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips.
- Refrigerate dough for 1 hour. Preheat oven to 350 degrees. Using a large spoon, drop dough onto a silpat-lined baking sheet. Bake for 15 minutes or until edges are light golden brown. Transfer cookies to a wire rack and let cool.
These cookies are crispy on the edges and chewy in the center. They turn a deep golden brown. I did not taste a real distinction between the two chips so, I may do chunks and chips next time. I scooped several balls and froze on a plate for future baking. I will bake them directly from the freezer.