Super Yummy Double Chocolate Chip Cookies
Super Yummy Double Chocolate Chip Cookies
1 stick unsalted butter (salted ok, just add like 1/4 of the salt required)
3/4 cup brown sugar (light or dark ok)
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract (Suggestion: A generous teaspoon)
1 12 oz. semisweet chocolate chips (Do about 9 oz. of semisweet chips and 3 oz. of milk chocolate chips)
2 1/4 cups all -purpose flour
3/4 tsp. baking soda
1 tsp. salt
Sprinkle of cinnamon (JUST a dash–cinnamon is a crazy dominant flavor in cookies, so you really don’t want to over do it)
1/2 cup chopped walnuts (optional)
*Johnna’s tip: These are the most delicious chocolate chip cookies! JKGF had the pleasure of indulging in these Denver-based sweet treats (*This recipe comes from a Denver native…yaay for treats all the way from the West Coast!) and we honestly couldn’t get enough. They are super moist and the most delectable little treats alongside a tall glass of milk…way to comfort yourself;-) Try and follow the directions exactly as they are stated (*or the results could be disappointing). Tell us how they turn out, Enjoy!
1 stick unsalted butter (salted ok, just add like 1/4 of the salt required)
3/4 cup brown sugar (light or dark ok)
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract (Suggestion: A generous teaspoon)
1 12 oz. semisweet chocolate chips (Do about 9 oz. of semisweet chips and 3 oz. of milk chocolate chips)
2 1/4 cups all -purpose flour
3/4 tsp. baking soda
1 tsp. salt
Sprinkle of cinnamon (JUST a dash–cinnamon is a crazy dominant flavor in cookies, so you really don’t want to over do it)
1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees. Melt butter, allow to cool slightly. Whisk sugars, eggs, butter, vanilla in large bowl until super smooth. Whisk flour, baking soda, salt in medium bowl. Stir dry ingredients into wet w/wooden spoon–MOST IMPORTANT THING–DO NOT OVER MIX! Stir in chocolate chips. Spoon tablespoonfuls of dough onto cookie sheet lined with parchment paper. Bake 12-16 minutes (13 minutes is about perfect). Allow to cool for about 2-3 minutes before digging in–enjoy!
*Johnna’s tip: These are the most delicious chocolate chip cookies! JKGF had the pleasure of indulging in these Denver-based sweet treats (*This recipe comes from a Denver native…yaay for treats all the way from the West Coast!) and we honestly couldn’t get enough. They are super moist and the most delectable little treats alongside a tall glass of milk…way to comfort yourself;-) Try and follow the directions exactly as they are stated (*or the results could be disappointing). Tell us how they turn out, Enjoy!
Picture source: http://en.wikipedia.org/wiki/File:Toll_House_cookies.jpg
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
If you enjoyed this article, subscribe to receive more just like it.
