Delicious and chocolaty Double Chocolate Chip Cookies.
In a bowl, combine 2 and a quarter cup of flour, a teaspoon of baking soda, and a half teaspoon of salt. Stir it together and set it aside.
In your mixing bowl, add 3/4 cup each of granulated and brown sugar, and a cup (2 sticks) of room temperature unsalted butter.
Beat those together for about 2 minutes, until it is nice and fluffy.
Add in a teaspoon of vanilla. Mix for another minute.
Next beat in 2 room temperature eggs, one at a time.
Then slowly mix in your flour mixture, about half at a time. Mix it only until it is just combined.
Now chop up a cup and a half of nuts – pecans or walnuts…I chose to use walnuts.
Add in your nuts, a cup of raisins, and 4 cups of chocolate chips!
Using a small scoop, place golf ball-size pieces of cookie dough on the cookie sheet to chill them.
Originally this recipe said it only made 2 dozen, but I had dough balls the actual size of golf balls, and it made almost 4 dozen, so there were a ton on the sheet…this isn’t even all of them!
Chill these for 1 hour in your refrigerator.
When you are ready to bake, preheat your oven to 325 degrees.
Line another cookie sheet with parchment paper.
Place the chilled cookie dough balls at least 3-1/2 inches apart on the cookie sheet and bake in batches.
I baked 9 at a time so I wouldn’t crowd them.
Bake them for about 20 to 30 minutes, or until the cookies are golden-brown on top.
Check them after 15 minutes just to see how they are coming along.
Ovens vary and I found that my cookies were perfect at 17 minutes.
Using a metal spatula, place the cookies on a rack to cool.
Enjoy!
This recipe was shared with permission from Christina Ferrare’s cookbook, Big Bowl of Love.
