Two-Chip Chocolate Chip Cookies
Two-Chip Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs, cold
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, slightly softened
- 1 pinch salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and cornstarch. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the dark brown sugar, granulated sugar, and slightly softened unsalted butter until the mixture is light and fluffy.
⏱️ 5 min
- 4
Beat in the cold eggs one at a time. Follow this by beating in the vanilla extract. Continue to beat for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
⏱️ 4 min
- 5
Gradually mix in the prepared dry ingredients from step 2 until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Stir in the semi-sweet chocolate chips and dark chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked for a rustic texture. Place 4 cookies on each pan, ensuring there are 4 inches of space between each one. Top with extra chocolate chips if desired.
⏱️ 5 min
- 8
Bake for 13-16 minutes on the middle rack of your preheated oven, or until the edges are lightly golden brown.
⏱️ 16 min•🌡️ 350
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Two-Chip Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs, cold
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, slightly softened
- 1 pinch salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and cornstarch. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the dark brown sugar, granulated sugar, and slightly softened unsalted butter until the mixture is light and fluffy.
⏱️ 5 min - 4
Beat in the cold eggs one at a time. Follow this by beating in the vanilla extract. Continue to beat for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
⏱️ 4 min - 5
Gradually mix in the prepared dry ingredients from step 2 until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Stir in the semi-sweet chocolate chips and dark chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 7
Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked for a rustic texture. Place 4 cookies on each pan, ensuring there are 4 inches of space between each one. Top with extra chocolate chips if desired.
⏱️ 5 min - 8
Bake for 13-16 minutes on the middle rack of your preheated oven, or until the edges are lightly golden brown.
⏱️ 16 min•🌡️ 350 - 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min