Super soft double chocolate chip cookies that will undoubtedly melt in your mouth! You won't want to share these!
Author: Eva Bakes
8Tablespoonsunsalted buttersoftened (1 stick)
1 and ½teaspoonsvanilla
1 and ¼cupschocolate chips of choiceI used dark chocolate chunks and white chocolate
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
Add egg and vanilla and mix until well combined.
Turn the mixer off and add in the flour, baking powder, baking soda and salt. Mix briefly with a rubber spatula. Then turn on the mixer to medium-low speed and mix until everything comes together. Turn the mixer off.
Fold in the chocolate chips by hand.
Portion out mounds of cookie dough by using a medium sized cookie scoop (you could also use 2 spoons or a measuring cup). The cookie dough should be about 1-inch in diameter. Place them on a lined baking sheet at least 2-3 inches apart. You'll need 2 baking sheets.
Place the baking sheets in the refrigerator and chill for at least 2 hours and up to 24 hours.
Preheat your oven to 350 degrees F. Bake the cookies in your preheated oven for 10-12 minutes or until the tops are just set. They may look underdone, and that's OK. Turn off the oven and remove the pans from the oven and allow to cool completely before serving.
Leftover cookies (if there are any) should be stored in an airtight container at room temperature and will keep for at least 1 week.Source: Barely adapted from Just So Tasty