Rustic Double Chocolate Chip Cookies

Ingredients

• 2.25 cup all-purpose flour
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 0.75 cup dark brown sugar
• 0.25 cup granulated sugar
• 2 eggs (Cold)
• 2 tsp vanilla extract
• 1 cup unsalted butter (Slightly softened)
• salt (A pinch)
• 1.5 cup semi-sweet chocolate chips (Some may be reserved for topping)
• 1 cup dark chocolate chips (Some may be reserved for topping)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch. Set the dry mixture aside.

3. 3

   In a large bowl, cream together the dark brown sugar, granulated sugar, and slightly softened butter until light and fluffy.

4. 4

   Beat in the cold eggs one at a time. Add the vanilla extract and continue beating for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

5. 5

   Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.

6. 6

   Stir in the semi-sweet and dark chocolate chips.

7. 7

   Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Keep the balls slightly rough and stacked to preserve a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between them.

8. 8

   Top the dough balls with extra chocolate chips.

9. 9

   Bake on the middle rack for 13–16 minutes, or until the edges are lightly golden brown.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

11. 11

    Transfer the cookies to a wire rack and let them cool completely.

Notes

The source does not state an exact yield; approximately 32 cookies are estimated from the 2-tablespoon dough portions and instruction to bake 4 cookies per pan. The amount of extra chocolate chips used for topping is not specified.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• American
• vegetarian