Double Chocolate Chip Cookies

By Nanadi-2

Ingredients

• 1 cup butter, room temperature
• 1 cup brown sugar, lightly packed
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 eggs, large
• 1 teaspoon vanilla extract
• 3 cups flour, unbleached or all-purpose
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 ounces semi-sweet chocolate chips (approximately 2 cup)
• 6 ounces milk chocolate chips (approximately 1 cup)

Details

Servings 29

Preparation

Step 1

Preheat an oven to 360 degrees F. I found this temperature to be perfect for my gourmet cookies.
In a large mixing bowl, cream the butter, sugars and salt. Mix on low speed for about a minute, then on medium speed for another minute.
Add the eggs & vanilla extract. Mix on low until the eggs are blended in, then at medium speed for about a minute and then on high speed for an additional minute. The mixture should be a pale yellow color and very fluffy.
Tip for adding the flour: Add the first cup of flour, along with the baking powder and baking soda. This will insure the small ingredients are incorporated well and eliminates the sifting of the dry ingredients. Add the remainder of the flour a cup at a time.
Mix in both types of chocolate chips on low speed.
Using a 2 ounce cookie scooper, place dough on ungreased baking sheets about 2" a part. Press dough down slightly.
Bake in a preheated 360 degrees F oven for 10-12 minutes, or until the tops start to crackle and the cookies are light golden brown. Convection oven: Bake at 325 degrees F for 9-11 minutes.
Cool on baking sheets for 10 minutes before transferring them to a cooling rack.
Store in an airtight container. These cookies also freeze well.