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Two Chip Chocolate Chip Cookies

Two Chip Chocolate Chip Cookies
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Two Chip Chocolate Chip Cookies bring together the best of both worlds—gooey melted chocolate centers with crunchy edges, combining semi-sweet and white chocolate chips for a rich, balanced flavor. Simple to make with pantry staples, these cookies offer a perfect texture balance and can be easily customized for various dietary needs, making them a delightful treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Sugars

  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Chocolate Chips

  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients. Soften the butter at room temperature. Preheat oven to 350°F (175°C).
  2. Cream Butter and Sugars: Using a stand or hand mixer, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy for a tender texture.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, then add vanilla extract, beating until the mixture is smooth and creamy.
  4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Fold in Chocolate Chips: Gently fold in the semi-sweet and white chocolate chips, ensuring even distribution without breaking the chips.
  6. Scoop and Bake: Drop rounded spoonfuls of dough onto a parchment-lined baking sheet spaced apart. Bake 10-12 minutes until edges are golden but centers remain soft.
  7. Cool and Enjoy: Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to maintain gooey centers and crunchy edges.

Notes

  • Room Temperature Ingredients: Ensures even mixing and uniform baking.
  • Don’t Overmix: Keeps cookies tender and prevents toughness.
  • Chill the Dough: Refrigerate dough for at least 30 minutes for thicker cookies.
  • Use Parchment Paper: Prevents sticking and promotes even browning.
  • Watch Baking Time: Remove cookies slightly earlier for gooier centers; they firm up while cooling.

Nutrition

Keywords: Two Chip Chocolate Chip Cookies, chocolate chip cookies, white chocolate, semi-sweet chocolate, easy cookies, homemade cookies, baking

Find it online: https://sophiemelody.com/two-chip-chocolate-chip-cookies/