Quite possibly the best of all of the cookies I have made. This recipe is a bit different -- instead of creaming together the butter and sugars, adding the egg, then adding the dry ingredients, this one adds everything at once (except the chips) then blends. Then add the chips.  We really like these.  The secret in this recipe is that the double is to use white chocolate (the other recipe, the double is the cocoa).

 

This makes 15 of the large size cookies we like -- usually we double the recipe.

1 1/2 cups flour

3/4 cups dark brown sugar

1/2 cup softened butter

1/4 cup white sugar

2 1/2 tablespoons vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

3/4 cups semisweet chocolate chips

3/4 cups white chocolate chips

Heat oven to 375 degrees.

Place all ingredients except the chocolate chips in a mixing bowl. Beat until blended. 

Alternately, place all ingredients except the flour and chocolate chips in the mixing bowl.  Beat and then add the flour a little at a time.

 

Stir in the chips.

 

Using an ice cream scoop, scoop into balls. 

Place on a cookie sheet and bake for 10 minutes.  

For the time, I have made these a bunch and they took 10 minutes to cook somewhere I lived. Now they tend to take somewhere between 12 and 20 minutes, depending on the size of the cookies, the number I am cooking at one time, and the cookie sheet. So just watch them after 10 minutes and you are looking for a light browning around the edges and for the cookie to mostly flatten out.

Cool and serve.