Sweets

Double Chocolate Chip Cookies

Let’s talk about chocolate for a second. Chocolate will always hold a special place in my heart that nothing else will be able to fill! I love all kinds of chocolate! Dark chocolate, milk chocolate, and the incredibly underrated white chocolate. I have heard rumors that white chocolate is not technically chocolate, because chocolate has to contain some percentage of cocoa solids, and unfortunately white chocolate doesn’t qualify. However, I believe in equal opportunity, therefore, white chocolate is chocolate in my eyes!

One of the reasons that I love these cookies so much is because there is that combination between the white and milk chocolate! At first, I was afraid the two chocolates would blend together and you wouldn’t be able to taste the difference between them. Luckily, I was wrong and the chocolates stayed separate during the cooking. I love that you’ll get a bite of a milk chocolate chip and you have that classic chocolate chip cookie moment and then in the next bite, there’s a white chocolate chip that adds such a nice pop of sweetness!

However, I do understand that white chocolate isn’t for everyone! If you don’t like white chocolate, you definitely don’t have to add it! It might be fun to try these with milk chocolate and dark chocolate! Or if you wanted to just use one type of chocolate, you could add in chunks of the chocolate and then grate about 1/4 of a cup of chocolate to add in! This would give you double the chocolate but in a subtle way that just spreads the chocolate love more throughout the cookie!

This dough is super easy to throw together! It can be made in less than ten minutes and easily stores in the fridge until you need it! If you do store it in the fridge, I suggest taking it out about thirty minutes before you need it so the ingredients can soften up a bit!

Now, I know there’s a bunch of cookie types out there, but I am someone that prefers a thick chewy cookie! If you are like me, I am about to blow your mind with this super easy trick to getting those thick cookies that don’t thin out in the oven! Okay, so you’re going to scoop out little dollops of cookies like you normally would. Then, grab one ball of dough and kind of squeeze it in your hand. You want to change the shape of the cookie ball into about an inch and a half long cylinder. Then place the cylinder on one side so it’s standing up tall on the baking sheet! It looks super weird, I know! This creates those thick cookies because the cylinder sinks into itself during the baking so instead of spreading out, it can retain its thickness. You have to try it!

Ingredients:

1 1/2 cup of flour

1 teaspoon of baking soda

1/2 a teaspoon of salt

1/2 cup of butter, room temperature

1/2 cup of packed brown sugar

1/3 cup of sugar

1 egg

1 teaspoon of vanilla

Half a bag of white chocolate chips

Half a bag of milk chocolate chips

In a bowl, combine the flour, baking soda, and salt. Whisk together. Then, in the bowl of a stand mixer, add in the room temperature butter and the sugars. Cream together until light and fluffy. Then add in the egg and vanilla. Slowly, spoon in the flour mixture. Towards the end, the stand mixer might get a little slow, but that just means the cookie dough is almost done! Remove the bowl from the stand mixer and hand stir the chocolate chips in!

Using a cookie scoop, place little dollops about two inches apart on a parchment-lined baking sheet. I like to place a couple more chocolate chips on top of the cookies and then sprinkle them with salt before baking! Place in a preheated oven at 375 degrees for about 10-15 minutes, depending on the thickness of your cookies!

I love these cookies so much! They’re thick and chewy, with so much sweetness from the double chocolate chips! I am in heaven every time I eat them! Good luck just eating one of these! I know I don’t have that will power…

Simply put by my mother, these cookies are simply pure delights!

-Holly Michelle

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