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Ingredients
| all-purpose flour (unsifted): 3 1/4 cups |
| baking soda: 1 tsp |
| Kosher salt: 1 tsp |
| granulated sugar: 1 cup |
| dark brown sugar (packed): 1 cup (packed) |
| unsalted butter: 2/3 cup (softened) |
| shortening - vegetable: 2/3 cup |
| eggs: 2 (large) |
| vanilla extract: 2 tsp |
| semisweet chocolate chips (chips): 2 cups |
| milk chocolate chips: 1/2 cup |
Double Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
36 serving(s)
Tags
- Whisk flour, baking soda and salt together; Set Aside.
- Cream the sugar, butter, shortening, eggs and vanilla together.
- Stir Flour Mixture into Creamed mixture.
- Then Stir in chocolate chips.
- Form cookies and bake.
- Preheat oven to 350°F degrees.
- Whisk dry ingredients, set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing developes the gluten, making a tough cookie).
- Now, stir in the semi-sweet and milk chocolate chips.
- Use a cookie scoop (2 tbs per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.
- Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set.
- Remove from oven; leave cookies on baking sheet for 2 minutes to firm up.
- Transfer to a wire rack to cool.
- If you are reusing the warm baking sheet, reduce baking time slightly.