Ingredients
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3 1/4
-
1
-
1
-
1
-
1
-
2/3
-
2/3
-
2
-
2
-
2
-
-
-
-
-
Directions
Double Chocolate Chip Cookies,These cookies are chewy, moist, delicious and LOADED with chocolate chips! This recipe was taken from Cuisine Magazine.,Oh my goodness Bev!!! These are the best ever. I am so dang finicky about my chocolate chips cookies and these are perfect in every way. Nice and crispy on the edges, chewy in the middle, the texture is both soft , crumby, tender and creamy at the same time. They came out thick and have all these ridges that make them look like those bakery cookies. Just a perfect cookie. Thank you for sharing the recipe.,Fantastic cookie! I probably didn’t use the full two cups of the semi-sweet but I don’t like an overabundance of chips. One batch DH felt wasn’t done enough so he let it cook a little longer. They ended up being hard. Next batch I took out after around 12 minutes. They did not look done but I let them sit on the stoneware cookie sheet until completely cool. For me they were perfect (I like a chewy cookie). So I would just watch the time and make sure not to overcook. Great recipe. Thanks!
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Steps
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1
Done
|
Preheat Oven to 350f Degrees. |
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2
Done
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Whisk Dry Ingredients, Set Aside. |
|
3
Done
|
Combine Wet Ingredients With a Hand Mixer on Low. |
|
4
Done
|
to Cream, Increase Speed to High and Beat Until Fluffy and the Color Lightens. |
|
5
Done
|
Stir the Flour Mixture Into the Creamed Mixture Until No Flour Is Visible. |
|
6
Done
|
(over Mixing Developes the Gluten, Making a Tough Cookie). |
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7
Done
|
Now, Stir in the Semi-Sweet and Milk Chocolate Chips. |
|
8
Done
|
Use a Cookie Scoop (2 Tbs Per Scoop) to Measure and Drop Dough 2" Apart Onto an Ungreased Baking Sheet. |
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9
Done
|
Bake on Center Rack of Oven 12-14 Minutes, Until Lightly Browned and Edges Are Set. |
|
10
Done
|
Remove from Oven; Leave Cookies on Baking Sheet For 2 Minutes to Firm Up. |
