Two Chip Chocolate Chip
These two chip chocolate chip cookies are thick, gooey, and packed with the perfect blend of semi-sweet and dark chocolate chips for an indulgent bakery-style treat at home.
Equipment
- 1 Mixing bowl Large
- 1 Stand mixer
- 1 Baking sheet Lined with parchment paper
Ingredients
Main ingredients
- 1 cup Unsalted butter cold and cubed
- 1 cup Brown sugar packed
- ½ cup Granulated sugar
- 2 Large eggs cold
- 1 tablespoon Vanilla extract pure
- 3 cups All-purpose flour scooped and leveled
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 ½ cups Semi-sweet chocolate chips
- 1 cup Dark chocolate chips
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a stand mixer, cream the cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixer bowl and mix until just combined.
- Fold in the semi-sweet and dark chocolate chips evenly throughout the dough.
- Using a large cookie scoop, portion dough onto prepared baking sheet, spacing apart.
- Bake for 10-11 minutes until golden around edges but soft in the center. Cool slightly before enjoying!
Notes
For optimal texture, refrigerate dough for 30 minutes before baking. Cookies can be stored in an airtight container for up to 5 days.
