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Double Chocolate Chip Cookies

August 5, 2011

Double Chocolate Chip Cookies

For my first recipe blog/post, I was going to talk about and explain how to make small cakes in a jar that are perfect for mailing.  I decided, instead, to start with something relatively simple and classic – chocolate chip cookies.  My recipe is a variation on the regular chocolate chip recipes as there are 2 flavors of chips, more vanilla and toasted nuts (should you want to add them).

If the response I get around my house and from friends is any indication, you’ll find these cookies will be a hit around your house as well. They are different enough to elicit excitement but not so different that folks are puzzled about the kind of cookie they’re eating.  That’s important – people want to know what they are eating.  And, men especially like easily identifiable foods.

One promise I want to make to you is this: I’ll never post a recipe that I haven’t personally tested and tasted.  And since I also trust my handsome half’s candid critiques, any recipe I post has to meet his standards as well.  Fortunately we both agree on one important point – any recipe I make has to be worth the calories so it has to have a high “yum” factor. This is one of his favorite recipes – one that he enjoys with a glass of cold milk. Yum!

Double Chocolate Chip Cookies

Makes about 5 dozen

Preheat oven 375°


            3 ¼ cups all-purpose flour

            1 tsp. baking soda

            ¾ tsp salt

            1 1/3 cups butter, softened

            1 ¼ cups granulated sugar

            1 cup firmly packed brown sugar

            2 eggs

            4 tsp. Mexican vanilla extract, if available – if not, use pure vanilla extract

            1 cup semi-sweet chocolate chips

            1 cup milk chocolate chips

            ½ cup toasted chopped walnuts or pecans pieces (optional)

Mix Together:

Flour, baking soda & salt in a medium bowl – set aside.  Beat butter and sugars in large bowl with an electric mixer on medium speed until light & fluffy.  Add eggs & vanilla & mix well.  Gradually beat in the flour mixture on low speed until well mixed.  Stir in chocolate chips & optional nuts.

Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets or cookie pans.

Bake in preheated oven 8 to 10 minutes or until lightly browned.  Remove from oven and let cool for 1 minute before removing cookies to a wire rack to cool completely.

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