Thick Dark Bittersweet Chocolate and Semisweet Chocolate Chip Cookies.
One of my best chocolate chip cookie recipes! This cookie recipe calls for both bittersweet (dark) chocolate chips and semisweet chocolate chips. Such a good combo. Three cups of chocolate chips in total. I went a bit overboard with the chocolate chips because I wanted them really packed with chocolate, you can add less if you want. It seems most recipes use chocolate chips sparingly when it comes to chocolate chip cookies.
I took the photos while the cookies were still warm and the chocolate was melting. I used a cookie scoop (affiliate link) that was about 2.5 Tablespoons. Extra thick soft chocolate chip cookies. I used Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips for the dark chocolate and also their semi-sweet chocolate chips.
Recipe makes about 16 large chocolate chip cookies or about 2 cookie sheets worth.
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup salted butter (2 stick) semi cold*
- ¾ cup brown sugar
- ½ cup + 2 Tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1½ cups bittersweet chocolate chips
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 375 F. degrees.
- Use an electric mixer to cream brown sugar, sugar, & semi cold butter*(you want the butter to be a little cold, I took mine from the frig, microwaved it for 10-14 seconds, cut it into pieces then added it to the bowl).
- Add eggs & vanilla, mix.
- In a separate bowl mix flour, baking powder, baking soda, & salt together. Add to the creamed butter/sugar. Beat with mixer until everything is mixed in.
- Hand stir in both kinds of chocolate chips.
- Scoop 2½ tablespoons of cookie dough into a ball (golf ball sized) & drop onto greased cookie sheet. (I used a large cookie scoop/ice cream scoop). Don't touch the dough with your hands or it will warm it up too much. If you want to use your hands then you will need to place the cookie sheet in the frig for 15-20 mins. before baking so the cookies don't go flat.
- Bake 10 minutes or until the edges are just starting to brown.
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