Double Chocolate Chip Cookies
PREP TIME: 15 min
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COOK TIME: 14 min
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YIELD: 48 servings |
INGREDIENTS:
| 2 1/4 cups White Lily® Enriched Bleached All Purpose Flour | 1/2 cup butter softened |
| 1/3 cup unsweetened cocoa powder | 2 large eggs lightly beaten |
| 2 tsps. baking powder | 2 tbsps. milk |
| 1/2 tsp. salt | 1 tsp. vanilla extract |
| 1 cup granulated sugar | 1 cup (6 oz. pkg.) semi-sweet chocolate chips |
| 1 cup firmly packed brown sugar |
- 2 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 2 large eggs, lightly beaten
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 350°F. Line baking sheet with aluminum foil, shiny side up, or with parchment paper.
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2.
COMBINE flour, cocoa powder, baking powder and salt; set aside.
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3.
BEAT granulated sugar, brown sugar and butter in large bowl with electric mixer 3 minutes or until light and fluffy. Beat in eggs, milk and vanilla until well combined.
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4.
STIR in flour mixture until just blended. Stir in chocolate chips. Drop by level tablespoonfuls onto prepared baking sheet.
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5.
BAKE 12 to 14 minutes. Cool on wire rack completely before peeling cookies from foil.
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