With vanilla ice cream, this pie is fantastic in the summer.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs
- 2 ½ cups all-purpose flour, divided
- 1 cup semisweet chocolate chips
- ⅔ cup unsweetened Dutch-process cocoa powder
- 1 cup white chocolate chips
- 1 teaspoon flaky sea salt (such as Maldon®) (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
- Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
- Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
- Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
- Unsweetened Dutch-process cocoa is a darker cocoa that has been acid neutralized. If you can’t find it, you can use Hershey’s(R) Special Dark(R) Cocoa.
- Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 246 mg |
| Sugars | 34 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was a fun and really delicious chocolate chip and dark chocolate with white chocolate chips recipe. It was pretty easy to follow and not very time consuming. There were a few tweaks I added to fit my families lifestyle. The amount of sugar was cut by 1/2 cup because I felt like adding 2 whole cups of sugar for such a small amount of flour would be too sweet. Thus I used 3/4 cups of each. I also add 1 TBSP of vanilla extract vs. 2 tsp and it gave the cookies that extra bit of flavor. Also made sure the eggs were room temp. along with the butter. The wet and dry ingredients were mixed separately and then added together. The last thing was chilling the dough for 1 hour, especially since it would be manipulated into “shapes” and ensuring the cookies didn’t spread. These were totally a hit with my large family and I’ll make these again very soon.
So cute!
Bob, you made a awesome cookie
This recipe turned out amazing! I didn’t have white chocolate chips or the same salt so I didn’t include those in my cookies. They are delicious and I can’t wait to share at Christmas.