Double Chip Chocolate Chip Cookies
These rich and decadent Double Chip Chocolate Chip Cookies use regular chips, and mini chips, to pack luscious chocolate in every bite.
Equipment
- Mixing Bowls
- Wooden Spoon
- Hand or Stand Mixer (optional)
- measuring cups
- measuring spoons
- Baking Sheet(s)
- Parchment Paper
- Pastry Ring or Biscuit Cutter (optional)
- Cooling Rack
- #40 Disher (optional)
Ingredients
- ½ cup butter, softened (1 stick)
- 1 cup light brown sugar, packed
- 3 Tbsp granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 ¾ cup all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 cup semi-sweet chocolate chips
- ½ cup semi-sweet mini chocolate chips
Instructions
- In a mixing bowl, cream together the softened butter and brown sugar using a wooden spoon, hand mixer or stand mixer. Add the granulated sugar, egg and egg yolk, and vanilla, mixing to combine between each addition.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder and salt. Stir to combine. Add the dry mixture to the wet ingredients and stir to mostly combine.
- Add both kinds of chocolate chips, and mix until fully combined but do not overmix.
- Cover and chill dough at least 2hrs, or overnight.
- When ready to bake, preheat oven to 350°F, and line a baking sheet with parchment paper.
- Scoop cookie dough with a spoon, cookie scoop, or #40 disher, and roll into balls approximately 1in in diameter. Place dough balls on the parchment-lined baking sheets about 2in apart.
- Bake cookies until they are light golden brown around the edges, and the centers look soft, but just set.
- **If desired, swirl the freshly baked cookies with a pastry ring or biscuit cutter to gather the cookie together with perfectly rounded edges.
- Allow cookies to cool on the sheet pan for about 5min before transferring to a cooling rack to cool completely.
- Store cooled cookies in an airtight container for 3-5 days at room temperature. See Recipe Notes for tips on freezing.
Notes
To Store Double Chip Chocolate Chip Cookies...
Let the cookies cool completely before storing. Place them in an airtight container at room temperature for up to 3 days. To Freeze Double Chip Chocolate Chip Cookies...
These cookies freeze beautifully before or after baking. If freezing before baking –
Scoop cookie dough into balls, and place on a parchment lined cookie sheet. Freeze until hardened, then place in a freezer bag or container for up to 3 months. You can bake straight from frozen, adding 2-3min to the baking time. I highly suggest a test cookie if you decide to bake straight from frozen. If the cookies are browning too quickly, then allow the cookie dough to sit at room temp for about 10min prior to baking. If freezing after baking -
Place baked, room temperature cookies in a freezer-safe bag or container and freeze for up to 4 months. To enjoy, thaw a room temperature or gently warm in the microwave for 10-15 seconds.
Let the cookies cool completely before storing. Place them in an airtight container at room temperature for up to 3 days. To Freeze Double Chip Chocolate Chip Cookies...
These cookies freeze beautifully before or after baking. If freezing before baking –
Scoop cookie dough into balls, and place on a parchment lined cookie sheet. Freeze until hardened, then place in a freezer bag or container for up to 3 months. You can bake straight from frozen, adding 2-3min to the baking time. I highly suggest a test cookie if you decide to bake straight from frozen. If the cookies are browning too quickly, then allow the cookie dough to sit at room temp for about 10min prior to baking. If freezing after baking -
Place baked, room temperature cookies in a freezer-safe bag or container and freeze for up to 4 months. To enjoy, thaw a room temperature or gently warm in the microwave for 10-15 seconds.