Double Chocolate Chip Cookies
  • 2¼ c all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c (2 sticks) unsalted butter, room temperature
  • ¾ c sugar
  • ¾ c brown, sugar, firmly packed
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 4 c semisweet chocolate chips
  • 1½ c chopped walnuts or pecans
  • 1 c raisins
  1. 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.
  2. 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.
  3. Using a small scoop, place golf ball-size pieces of cookie dough on the cookie sheet to chill them.
  4. 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.
  5. 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.
  6. Enjoy!
Recipe by Cosmopolitan Cornbread at