These are called extra chocolate chip cookies because they are packed with EXTRA chocolate chips. These extra chips come into play after the cookies are mostly baked! I added them for the last 2 minutes of the baking time! Not only does the chip addition make them delicious but it also makes them look extra pretty! Don’t you think? I used a combo of milk chocolate chips and Ghirardelli Grand Chips for the base of this cookie but you could use regular, too! For the last 2 minutes I added some semisweet chips! This way you have THREE chips in your cookie! Tastebuds will be dancing! Don’t be scared off by the 24 hour chill time. Of course, you can chill just an hour or 2 BUT if you can wait 24 hours, go for it!!! They are even better!
- 16 Tablespoons butter
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk chocolate chips
- ¾ cups Ghirardelli grand chips
- Semi sweet chips to press in for the last 2 minutes of baking
- Microwave the butter till melted.
- In a mixer, beat the butter with the sugars until creamy.
- Add the vanilla and the egg.
- Add the flour, baking soda, and salt.
- Add the chips and chill 24 hours.
- Scoop dough onto parchment lined cookie sheets.
- Bake at 350 9-11 mins. (add the semi sweet chips during the last 2 minutes of baking)
- Don’t over bake them!
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