Soft Baked, Dark Chocolate Vanilla Chip Cookies
Taking a basic, back of the bag recipe and improving it.
Prep Time: 00:10
Cook Time: 00:25
2 1/4 cups all - purpose flour
2/3 cup dark cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cup ( sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 Large eggs
11/12 cups ( - oz. pkg.) quality vanilla baking chips ( i use ghirardelli)
1Before you touch a thing, let the butter soften a bit and the eggs come to room temp. Preheat oven to 350°
2Stir together the flour and cocoa with baking soda and salt, set aside.
3In large mixing bowl, cream the butter with sugar, brown sugar, and vanilla.
4Add the vanilla and eggs, one at a time.
5Gradually blend dry mixture into creamed mixture.
6Stir in the vanilla chips.
7Use a medium cookie scoop to portion out a tablespoon of dough per cookie onto ungreased cookie sheets,spacing them out evenly.
8Bake for 7 (maybe 8) minutes- tops. My suggestion is pop the first tray in for 7 minutes and see how things go. Every oven is a little different. Take them out and let the cool on the tray for 3 minutes.
9Move them to a cooling rack to finish cooling completely.
10May be stored for up to 48 hours in an air tight container at room temp, or frozen in an airtight container for up to 2 months.
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