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  Double Chocolate Chip Cookies



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2 sticks butter, softened
3/4 cup granulated sugar
1 cup light brown sugar, firmly packed
3 eggs, room temperature
2 teaspoons vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 - 12 ounce bags chocolate chips - I use Ghiradelli Semi-Sweet and 60% Cacao Bittersweet

Preheat over to 350 degrees. Line a cookie sheet with parchment paper.
Beat together butter and sugars until light and creamy.
Add eggs and vanilla and beat until smooth.
Mix together flours, soda and salt. Stir into butter mixture and mix thoroughly.
Add chocolate chips and stir well to distribute evenly.
Scoop tablespoons of dough onto cookie sheet, leave room to spread.
Bake 10 minutes,remove from oven, remove parchment from hot cookie sheet and place on counter.
Allow to cool 5 minutes before removing from parchment.
Leftover cookie dough may be refrigerated.

Copyright © 2012 Stefanie Samara Hamblen