Double Chocolate Chip Cookies
Ingredients:
1 1/2 C butter, softened
1 1/2 C sugar
1 1/2 C brown sugar
4 eggs
2 t vanilla
5 cups all purpose flour
1/2 t salt
2 t baking soda
1 t baking powder
1 bag Ghirardelli milk chocolate chips
1 bag Ghirardelli semi sweet chocolate chips
Preheat oven to 350 degrees. You will need 2 non-stick cookie sheets.
With a mixer, cream together butter, sugar, brown sugar, eggs and vanilla until well incorporated.
In a separate bowl, add the flour, salt, baking soda, and baking powder. Stir to combine.
Add the dry ingredients to the creamed ingredients and mix until all the flour is incorporated.
Add the chocolate chips and stir with a wooden spoon.
Put about 2 Tablespoons in your hands and roll into balls. Place on non-stick cookie sheet.
Bake for about 10 minutes. Do not over bake. You'll want to take the cookies out of the oven when they start to crack, then let them stay on the hot cookie sheet to continue cooking for about 5 minutes. Remove to a wire rack to cool, then store in an airtight container.
Peanut Butter Frosting:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 tsp vanilla extract
2 cups powdered sugar
3 T milk, as needed
In a large stand mixer, beat butter and peanut butter until combined. Add the vanilla and powdered sugar. Mix and add milk as needed. Mix for 3-5 minutes until thick and fluffy. Transfer to a piping bag with large tip. Pipe onto cookies and decorate with Valentine candy or sprinkles
Enjoy!