Chocolate Chocolate Chip Cookies III

Ingredients and Weight:

• 2 1/4 cups (281g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1 cup (2 sticks/227g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 teaspoon (5ml) vanilla extract
• 2 large eggs
• 2 cups (340g) semisweet chocolate chips
• 1 cup (150g) chopped bittersweet chocolate

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes per batch

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract, then the eggs one at a time.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the semisweet chocolate chips and chopped bittersweet chocolate.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 cookie (about 50g)
• Calories: 250
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 120mg
• Carbohydrates: 31g
• Dietary Fiber: 2g
• Protein: 3g

Dish Characteristics:

• Soft and chewy
• Rich and chocolatey
• Double chocolate flavor
• Crinkled edges
• Golden brown color

User Comments:

• "These cookies are the best I've ever had! The combination of semisweet and bittersweet chocolate is perfect."
• "I love the crinkled edges and the soft, chewy center."
• "These cookies are so chocolatey and decadent, they're perfect for chocolate lovers."
• "I make these cookies for every party I go to, and they're always a hit."
• "I've tried many different chocolate chip cookie recipes, but these are by far my favorite."

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If you don't have parchment paper, you can grease the baking sheets instead.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack, as this will help them to set and prevent them from breaking.
• Store the cookies in an airtight container at room temperature for up to 3 days.