Kittencal's Double Chocolate Chip Cookies
Recipe: #14327
September 21, 2014
Categories: Desserts, Cookies, Dropped, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Chocolate, more
"Are these the best chocolate chip cookie? quite possibly, but I'll let you be the judge, try them and then let me know, rich, chewy the perfect texture. I flattened mine slightly with a fork, if you prefer a thicker cookie then omit flattening, if you don't have dark brown sugar just use all light brown sugar. Also check out my outragiously delicious #recipe14127"
Ingredients
Nutritional
- Serving Size: 1 (31.7 g)
- Calories 145.3
- Total Fat - 7.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 22.1 mg
- Sodium - 156.7 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 0.6 g
- Sugars - 9.1 g
- Protein - 1.8 g
- Calcium - 17.4 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. (Position oven rack to second-lowest position).
Step 2
Grease cookie sheet/s.
Step 3
In a small bowl combine flour with baking soda, salt and cinnamon.
Step 4
In a bowl of an electric mixer; cream butter for 1 minute. Add in both sugar; beat for a few minutes. Add in egg, egg yolk, molasses and vanilla; beat until sugar granules are dissolved (about 2 minutes). Add in flour mixture; beat on low speed until just combined (about 20 seconds).
Step 5
Mix in white chocolate chips, chocolate chips and nuts.
Step 6
Pinch off a heaping tablespoonful of dough and gently roll into a ball. Coat dough balls into sugar then place onto cookie sheet spacing a few inches between dough balls (the dough does spread while baking). Flatten balls slightly with a fork.
Step 7
Bake 8 minutes for softer texture, 10 minutes for crispy texture.
Step 8
Allow to cool for 10 minutes on cookie sheet then remove to a cookie rack.
Tips
No special items needed.