Cristina Ferrare's Egg Carton Cookies Double Chocolate Chip Cookies



  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 4 cups semisweet chocolate morsels
  • 1 1/2 cups chopped walnuts or pecans
  • 1 cup raisins

1. In a medium bowl, mix the flour, baking soda, and salt. Set aside
2. With an electric mixer, using the paddle attachment, beat the butter and sugars for 2 minutes, until fluffy 3. Scrape down the sides of the bowl with a spatula, add the vanilla and beat for 1 minute 4. Scrape the sides of the bowl again. Beat in eggs one at a time until well incorporated 5. Scrape down the sides of the bowl after each addition. Slowly add the flour mixture and mix until blended 6. Add the chocolate morsels, nuts and raisins. Mix. 7. Using a small ice cream scoop, place golf ball size pieces of cookie dough on the cookie sheet. (Don’t worry if you crowd them at this point, they need to be chilled first before they are baked 8. Chill for 1 hour in the refrigerator Get more of Cristina's recipes here: