Friday, January 8, 2010

Double Chocolate Chip Cookies

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


  1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
  2. 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.
  3. 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.

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