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Double Chocolate Chip Cookies Recipe

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This recipe for Double Chocolate Chip Cookies is from The Independent Women Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Butter, softened
1 1/2 C creamy peanut butter
2 1/2 C packed brown sugar
2 Eggs
1 Egg white
1/2 C Sour cream
2 tsp vanilla
3 1/2 C flour (bread)
3 tsp Baking soda
1/2 tsp Salt
2 C Flaked coconut
1 12oz bag (2 C) semisweet chocolate chips
1 C miniature semisweet chocolate chips
Directions:
Directions:
Heat oven to 350ºF.
In a large bowl, beat butter and peanut butter with electric mixer on medium until creamy. Add brown sugar; beat until creamy. Beat in eggs, egg white, sour cream, and vanilla until combined. On low speed, gradually beat in flour, baking soda, and salt until combined. Stir in coconut and chocolate chips.
On ungraded cookie sheets, drop dough by heaping tablespoons 2 inches apart.
Bake 10-15 mins or until lightly browned. Usually about 12 mins. Cool 2 minutes; remove from sheets to cooling racks.
Store tightly covered for up to 1 week.
Personal Notes:
Personal Notes:
Bread flour makes the cookies taller and less likely to spread than if they are made with all purpose flour.

 

 

 

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