Sunday, September 7, 2014


For the past few weeks, I've been on the hunt for a double chocolate chip cookie recipe. Something light and fluffy without having too much chocolate, if there is such a thing. I used this recipe but divided the dough in half, one with white chocolate chips and one with milk chocolate chips. It turned out just as good as I had hoped and I devoured a few while catching up on some "Law and Order" on the couch.

You will need:

1/2 pound butter, at room temperature
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla
2 eggs, at room temperature
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds white chocolate chips (or milk chocolate)

Preheat the oven to 350 degrees F.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add with the mixer on low until just combined. Fold in the chocolate chips. 

Using an 1 3/4 inch ice cream scoop or rounded tablespoon, drop the dough on a baking sheet lined with parchment paper. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

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