“Woof!” a scruffy blonde mutt scrambles out the front door to
jump on me welcome me over, tongue hanging out, eyes sparkling with glee.
We’ve met before. We live next door.
I play the role of the neighbor who’s always out of eggs, milk, or in this case, chocolate chips. Minga the dog’s role is to alert my trusty pantry’s-always-well-stocked-thinking-ahead neighbor friend that I’m over to borrow something. Again.
Here was this morning’s conversation:
Yes, I live about 25 steps from her home. Starring so often in the “unprepared neighbor” role, I give her advance notice just to be considerate. Give her a chance to check the pantry before I barge over, right?
And yes, I’ll share those cookies with her, :).
You can find a sea of chocolate chip cookies recipes on the web. I admit, I’ve tried a dozen or so, and Sally always woos me with her updated spunky takes on the classic chocolate chip cookie from time to time, but this recipe.Oh, this chocolate chip cookie recipe is pure. BLISS!
Seriously, last night I asked Husband which recipe of mine that he thinks I likes best.
He guessed right. Chocolate chip cookies. But not any chocolate chip cookies recipe, this one, packed full of deep dark brown sugar flavor and double the chocolate ratio of most chocolate chip cookie recipes out there.These double chocolate chip cookies bake up with a tan. That’s because most of the sugar in them is brown sugar. Brown sugar that gives them that little sum’n sum’n that all the other chocolate chip cookie recipes lack. Brown sugar that keeps these cookies chewy and soft for days, if they last that long.
Equipment used in this recipe:
- Silpat baking mat
- Baking sheet
- Cookie scoop
- KitchenAid mixer
- Spoonula (spatula with “spoon” shape)
- 1 cup (2 sticks) butter, softened
- ½ cup sugar
- 1½ cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- ½ t. salt
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 2 cups chocolate chips
- Preheat oven to 360 F.
- Beat butter and sugars until fluffy and lighter in color, approximately 5 minutes. Beat in eggs and vanilla and continue to beat 2 minutes. Slowly add in dry ingredients and finally stir in the chips.
- Scoop out dough by the tablespoon or using a cookie scoop and place on a silpat or parchment lined baking sheet. Bake 12-15 minutes and remove cookies to a cooling rack. Gobble down with a big glass of cold milk.
- *These cookies freeze beautifully both as unbaked cookie dough balls and as fully baked cookies.
What is your favorite way to make chocolate chip cookies into a special gift? Please share in the comments below!
Chelsea @ Life With My Littles says
Yum! I love the idea of “double the chips” in anything, so I’m sure I would love these!
Jean Newton says
Adding crushed nuts
Sounds divine, Jean! Hope your family loves them like we do.