I know there are quite a few chocolate chip cookie recipes out there and this may seem quite unnecessary BUT I love chocolate chip cookies and this is my favourite recipe and I really just want it for everyone to see. It’s the famous Cooks Illustrated recipe and just the best classic cookie.
Plus, I used TWO types of chocolate so its very, very unique…
Its an easy recipe and I’d say no-fail. I semi-melt the butter and then beat it together with the granulated and brown sugar. Let this go until it looks like caramel ribbons. There are a lot of reasons for the success of this cookie but this is probably the most important.
Then simply add in the dry ingredients and mix in the chocolate chips.
I always do this step by hand, especially with milk chocolate since I don’t want to break the chips up.
They bake up nicely then fall once they are out of the oven leaving you with these chewy chocolate chip cookies.
Double Chocolate Chip Cookies
1 3/4 cups all purpose flour
1/2 tsp baking soda
1 tsp salt
14 tablespoons of butter, semi-melted
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 tsps vanilla extract
1 egg yolk
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
- Preheat the oven to 375 degrees fahrenheit and line 2 baking sheets with parchment paper.
- In a medium sized bowl, whisk together the flour, and baking soda and salt. Set this aside.
- In a stand mixer beat together the butter, brown sugar and granulated sugar for about 2 minutes or until you have reached the caramel ribbon stage. Add in the vanilla, egg and egg yolk. Beat for 30 seconds.
- In two additions, add in the flour mixture and beat just until the flour has been incorporated. Remove the bowl from the mixer and stir in the chocolate chips.
- Using a 1/8 cup measuring scoop, scoop balls of the dough and roll using your hands. Place on the sheet and press down slightly.
- Bake for 8-10 minutes. The goal is to have an under baked cookie as they continue to bake on the cookie sheet.
Recipe adapted from Baking Illustrated