cause I'm kind of a selfish biotch.
But the intent was there. That counts right?
I had never made them before, and it just happened to be the recipe on the back of the Ghirardelli White Chocolate Chip bag.
Yeah, Ghirardelli... we mean business in this house.
So if you would like to try out these
double chocolatey cookies o' goodness...
Here's the recipe...make 'em yourself.
Double Chocolate Chip Cookie Recipe
- 4 1/2 cups all purpose flour
- 1/2 cup Dutch Cocoa (I used Hersheys, ain't no big thing)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups butter (one pound), softened
- 1 cup sugar
- 1 1/3 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups white or dark chocolate chips or chunks (Ghirardelli)
- This size batch is large (48-50 regular size cookies) and will fit in a 5-6 quart Kitchen Aid type mixer. If you have a smaller mixer, divide this recipe in half.
- Preheat oven to 350 degrees F. Check your oven temperature to make sure it is accurate.
- Line baking sheets with parchment paper or spray with vegetable shortening.
- In a large bowl, combine flour, cocoa, baking soda and salt together and set aside.
- In a large mixing bowl with a beater attachment, beat butter until creamy.
- Add sugar and brown sugar and beat together until light and fluffy. Scrape down sides of bowl.
- Add eggs, one at a time and beat again. Add vanilla. Scrape again.
- Blend dry ingredients into butter mixture 2 cups at a time, mixing after each addition.
- Add white chocolate chips and nuts if desired. Mix only until blended.
- Using a cookie scoop or Tablespoon, measure out cookies and place on prepared baking sheets leaving some space between them.
- Bake at 350 degrees for 10-12 minutes or until slightly firm. Do not over bake.
- Place cookies on rack to cool completely before storing in an airtight container.
- Yields 48 cookies, more or less depending on the size.
Ps...They were pretty much delicious.