Monday, October 18, 2010

Double Chocolate Chip Cookies

I adapted these from a Martha Stewart recipe. Growing up, my mom would make these amazing chocolate chunk cookies. Everyone would always rave about them. The secret behind them is that they were from a bag mix. And they tasted homemade. These are almost as good as the bag mix, if I splurged for chocolate chunks, I am sure they would be a close rival.  The best part of these cookies is that I always have the ingredients on hand, thanks to the jumbo chocolate chip bag from Costco.
Double Chocolate Chip Cookies
makes one dozen

1 1/3 cups semisweet chocolate chips
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¾ cup packed light-brown sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Heat 1 1/3 cups chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chips.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Adapted from Martha Stewart
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