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.
Double Chocolate Chip Cookies
Delicious and chocolaty Double Chocolate Chip Cookies.
Ingredients
- 2 1/4 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c (2 sticks) unsalted butter, room temperature
- 3/4 c sugar
- 3/4 c brown, sugar, firmly packed
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 4 c semisweet chocolate chips
- 1 1/2 c chopped walnuts or pecans
- 1 c raisins
Instructions
- Line a cookie sheet with parchment paper to fit the pan, and set it aside. In a medium bowl, mix the flour, baking soda and salt, then set it aside as well. With your mixer, beat the butter and sugars together for 2 minutes, until fluffy. Scrape down the sides of the bowl with a spatula, and do that after each addition, so nothing is left behind! Add the vanilla, and beat it for a minute.
- Beat in the eggs one at a time until well incorporated. Slowly add your flour mixture, and mix it just until blended. Add the chocolate chips, nuts, and raisins, and stir it all together.
- 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. 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 15 - 20 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!
Nutrition Information:
Yield:
45Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 62mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.