Why stop at just one bang out of chocolate when you could have double chocolate chip cookies?
If you consider yourself part of the latter, a double chocolate chip cookie is the dessert for you.
I decided to take an already good thing and make it even betterwith more chocolate, of course!
Credit:Caitlin Bensel; Food Stylist: Torie Cox
And after one bite, youll quickly realize that I’m not being hyperbolic.
Learn how to make double chocolate chip cookies.
It incorporates ingredients that are readily found in any grocery store (or pantry and refrigerator).
Credit:Caitlin Bensel; Food Stylist: Torie Cox
(Sorry, Ina.)
you could also freeze the dough for up to two months.
Line two baking sheets with parchment paper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Mix on medium speed until light and fluffy and fully combined.
Add the egg and vanilla and mix to combine.
Gradually add the flour mixture and mix on low speed until fully combined.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove the bowl from the stand mixer and, using a rubber spatula, fold in the chocolate chips.
Scoop cookie dough:
Using a 1/4-cup scoop, portion the dough into 16 cookies.
Place the cookies on the prepared baking sheets, making sure they are a few inches apart.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake cookies:
Bake one sheet at a time on the center rack for about 12 minutes.
The inside will still be soft.
Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Repeat with the second baking sheet.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
