2 Delicious Cookies!! (chocolate chip & chocolate)

Chocolate chip cookies :)!!

INGREDIENTS

 

• 1 pound unsalted butter 
• 1 3/4 cups granulated sugar 
• 2 1/4 cups packed light-brown sugar 
• 4 large eggs 
• 3 cups plus 2 tablespoons pastry flour 
• 3 cups bread flour 
• 1 tablespoon salt 
• 2 teaspoons baking powder 
• 2 teaspoons baking soda 
• 1 tablespoon pure vanilla extract 
• 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped 

DIRECTIONS 

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. 
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. 

3. 

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   CHocolate 

   cookies :) !!

                                                         

   INGREDIENTS 

   • 8 ounces semisweet chocolate, roughly chopped 
   • 4 tablespoons unsalted butter 
   • 2/3 cup all-purpose flour 
   • 1/2 teaspoon baking powder 
   • 1/2 teaspoon salt 
   • 2 large eggs 
   • 3/4 cup packed light-brown sugar 
   • 1 teaspoon pure vanilla extract 
   • 1 package (12 ounces) semisweet chocolate chunks 

   DIRECTIONS 

   1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. 
   2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. 
   3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

   Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely. 
   
   

   

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