Remove the bowl from the mixer and stir in the semisweet and dark chocolate using a wooden spoon or rubber spatula. Use a 1/4-cup scoop to scoop the dough, making sure to scrape the scoop against the ...
Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets. Tip: Chocolate chip cookies will keep in an airtight container at room temperature for up to 3 days.
Vanilla extract: There’s no such thing as too much vanilla extract. In a chocolate chip cookie recipe, it is the cherry on top of an already intoxicating aroma! This also applies to any other extract ...