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Preheat your oven to 350°F. Line a cookie sheet with parchment paper.

In a large bowl, combine the brown sugar and white sugar. Whisk them together until well combined.

Melt the butter (2 sticks) until fully liquid. Add the melted butter to the sugar mixture.

Cream the butter and sugar mixture together until it is nice and smooth.

Add the 2 large eggs to the mixture. Whisk until the batter is nice and smooth and the eggs are fully incorporated.

Add 1 tablespoon of vanilla extract (or vanilla bean paste). The creator suggests adding a little more than you think is enough for enhanced flavor.

Mix the vanilla into the batter until it's all combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt (remember to use 1/2 teaspoon of salt if using salted butter).

Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Be careful not to overmix, as this will result in tough cookies.

Stir in the semisweet chocolate chips and milk chocolate chips. Feel free to add a little more if you desire.

Scoop the cookie dough onto the prepared parchment-lined cookie sheet. There is no need to refrigerate the dough.

Bake the cookies in the preheated oven for about 10-13 minutes. The key to chewy cookies is to slightly underbake them.

After baking, remove the cookie sheet from the oven and let the cookies sit on the sheet for 5-10 minutes to finish setting before transferring to a wire rack to cool completely.


Preheat your oven to 350°F. Line a cookie sheet with parchment paper.

In a large bowl, combine the brown sugar and white sugar. Whisk them together until well combined.

Melt the butter (2 sticks) until fully liquid. Add the melted butter to the sugar mixture.

Cream the butter and sugar mixture together until it is nice and smooth.

Add the 2 large eggs to the mixture. Whisk until the batter is nice and smooth and the eggs are fully incorporated.

Add 1 tablespoon of vanilla extract (or vanilla bean paste). The creator suggests adding a little more than you think is enough for enhanced flavor.

Mix the vanilla into the batter until it's all combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt (remember to use 1/2 teaspoon of salt if using salted butter).

Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Be careful not to overmix, as this will result in tough cookies.

Stir in the semisweet chocolate chips and milk chocolate chips. Feel free to add a little more if you desire.

Scoop the cookie dough onto the prepared parchment-lined cookie sheet. There is no need to refrigerate the dough.

Bake the cookies in the preheated oven for about 10-13 minutes. The key to chewy cookies is to slightly underbake them.

After baking, remove the cookie sheet from the oven and let the cookies sit on the sheet for 5-10 minutes to finish setting before transferring to a wire rack to cool completely.
