Homemade Double Chocolate Chip Cookies

 

These homemade double chocolate chip cookies are the best. Made with milk chocolate, and dark chocolate chips. Every chewy bite is filled with rich chocolate. They are so easy to make, and no need to chill the dough like some other recipes call for.

We had a couple of bags of chocolate chips leftover from our holiday baking. So, I thought it would be a great idea to make some cookies. 

Double Chocolate Chip Cookie Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 cup light brown sugar

1 cup salted butter (softened)

2 large eggs

2 teaspoons vanilla extract

1 cup chocolate chips

1 cup dark chocolate chips

Instructions:

1. In a bowl mix flour, baking soda, baking powder, and salt. Set aside
2. Cream together butter, white, and brown sugar until combined.
3. Beat in the eggs and vanilla (I used our KitchenAid Stand Mixer)
4. Mix in the dry ingredients until the batter is combined
5. Add the chocolate chips and continue to mix until the dough is stiff.
6. Preheat the oven to 375 degrees
7. Scoop onto cookie sheets lined with parchment paper. (I used my 1-1/2 tablespoon cookie scoop)
8. Bake at 375 degrees for 10 minutes.
9. Let them stand for a couple of minutes then move to a cooling rack.

Using my 1-1/2 tablespoon cookie scoop I yielded 46 cookies from this recipe. You could use a 2 or 3 tablespoons scoop to make them bigger. You will probably get 36 cookies.

These cookies are easy to freeze with freezer bags so you can just take one or two out at a time to enjoy. Although they never last that long in my house to make it to the freezer.

Click here for more Sweet Treats on Sam's Places

As always thanks for stopping by and I hope you enjoy it.

KitchenAid RRK150IC 5 Qt. Artisan Series - Ice (Renewed)OXO Good Grips Medium Cookie ScoopRachael Ray Bakeware Nonstick Cookie Pan Set, 3-Piece, Gray with Agave Blue Grips

 

Biscuit Breakfast Bombs

 

A couple of weeks ago at work, I was grabbing myself a coffee. I noticed my co-worker Brad Turner putting these in the microwave.

So, I asked Brad what they were because they looked delicious. Brad replied these are breakfast bombs, My mother makes them all the time. 

I immediately asked for the recipe, because I knew that I had to make these. Brad's mother, Jennifer Turner was kind enough to share how she makes these biscuit breakfast bombs.

Breakfast Biscuit Bombs by Jennifer Turner:

Ingredients:

4 eggs beaten

1 cup shredded sharp cheddar cheese

2 tablespoons butter

1 cup diced ham, or sausage, or 1/2 cup chopped bacon 

1 can Pillsbury Grand Biscuits

Directions:

1. Preheat oven to 350 degrees - Grease baking sheets or line with parchment paper.
2. Open biscuits and let them warm slightly while making the egg mixture.
3. In a skillet melt 1 tablespoon of butter over medium heat.
4. Pour in beaten eggs and cook for 1-1/2 to 2-1/2 minutes until eggs are firm but still moist.
5. Stir in cheese (Hold back 8 tablespoons for garnish) until melted and then add the meat.
6. Separate each biscuit and create a pocket. 
7. Place 1/4 cup of mixture into each pocket.
8. Cover with the other half of the biscuit, press sides down, brush with melted butter and sprinkle the remaining cheese over top.
9. Bake at 350 degrees for 15-18 minutes until golden brown.

Because I love bacon that is what I used for my egg mixture. The biscuit breakfast bombs are versatile, you can use diced ham, sausage, or even meatless and use diced red and green peppers.

Fill each half biscuit with 1/4 cup of the mixture, cover with the other half and press the ends together.

You will yield 8 breakfast bombs from one can of Pillsbury Grands. These are so good right out of the oven.

Freeze the leftovers, wrap in plastic wrap or in freezer bags. Reheat right out of the freezer for 1-1/2 in the microwave on 30% power, then another 1-1/2 minute on high. Let stand for a couple of minutes and then enjoy your breakfast.

Now, like Brad, I'm heating my breakfast bombs at work. Thank you Jennifer Turner for sharing your recipe and method for these little gems.

As always thanks for stopping by and I hope you enjoy it.