Double Chocolate Chip Cookies

Soft & chewy and loaded with chocolatey goodness!

from my-sweet-mission.com

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 unbleached or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
12 ounce bag semi-sweet chocolate chips (approximately 2 cup)
6 ounces milk chocolate chips (approximately 1 cup)

Preparation

Step 1

You may want to check out My Top 10 Tips for Perfect Cookies before you start.
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. Start on low speed for about 45 seconds, then speed 2, or medium, for 45 more seconds.
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Add the eggs & vanilla extract. Start the mixer on low until the eggs are blended in, then mix at speed 2, or medium, for 45 seconds and then speed 4, or high, for 45 seconds. The mixture should be a pale yellow color and very fluffy.
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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.
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Place in a preheated 360 degrees F oven and bake 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, or cool completely on baking sheets for about 20 minutes.
Store in an airtight container. These cookies also freeze well.

Makes 29 - 2 ounce cookies

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