These cookies have been raved about every time they are made. I am at the point where I rarely am able to find time to experiment with other cookies, because when I finally find time to make cookies these cookies are always requested. So enjoy my delectable, soft, chocolate filled 4-Chocolate Chocolate Chip Cookies.
1 1/2 cups butter, softened
3/4 cup sugar
1 3/4 cups dark brown sugar, packed
1 teaspoon vanilla extract
5 cups flour, all purpose
2 teaspoons baking soda
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup bittersweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 375 degrees. Cover cookie sheets with parchment paper for easy cleaning.
In an electric mixer beat butter at medium speed until creamy; gradually add sugars, beating until blended.
Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture beating until blended. Stir in chocolate chips. It is so thick at this point that I give the stirring a head start with my mixer.
Drop with the large Pampered Chef scoop or use a 1/4 cup.
Bake for 12 minutes, or until just starting to lose the shine of uncooked dough and turning a golden brown.
- It will taste better with salted butter.
- When measuring the flour scoop the flour into the cup using a spoon, instead of using the cup to scoop the flour. The latter method will give you too much flour
- For the Semisweet and Milk chips I use Nestle brand, for dark I use Hershey, and bittersweet can be Ghirardelli. The flavor was off when I used the Ghirardelli for the other chips.
- I am now a firm believer in using better cookie sheets. I just bought the Pampered Chef cookie sheets because a friend of mine was getting better results with these cookies. It worked. Before the cookie sheet they were flattening out too much. But with the cookie sheets they were a nice thick cookie shape.