When I couldn’t decide between chocolate chip and double chip cookies, I came up with these half-and-half cookies! These cookies are divided equally between chocolate and plain chocolate chips.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 36 |
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- 1 pinch salt
- ½ cup butter, softened
- ¼ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- salt
- ¼ cup unsweetened cocoa powder
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- In a medium bowl, cream together 1/2 cup butter, 1/4 cup white sugar, and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour, 1/4 teaspoon of baking soda, and a pinch of salt, stir into creamed mixture until well blended. Fold in chocolate chips.
- In another medium bowl, cream together 1/2 cup butter, 1/2 cup white sugar, and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour, 1/4 cup cocoa, 1/4 teaspoon of baking soda, and a pinch of salt, stir into creamed mixture until well blended. Fold in chocolate chips. Scoop a small amount of each dough onto a large spoon, drop cookies 2-inches apart onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Please note differences in servings and total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 67 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
amazing I’ve made it for friends and they all love it you should instead in my opinion to make it easier on your self is to make one single batter and make it larger and then just split add coco powder and sugar to one and chocolate chips to both it is easier and makes more sense add just a little bit more vanilla extract if it seems off even if you do it like what this wonderful recipe already states.
We liked the taste. I thought they looked a little rough so I tried rolling them into loose balls before baking. The look is much more finished this way. Also, 300 degrees was not high enough. I baked them at 320 for 13 min. and found that to be perfect ! Yummy ! ! !
I used a completely different recipe, devided the dough in half, and added cocoa to one half. Five stars for the idea though!
I love these cookies. As per previous reviews, cook at 350. I used chocolate chips in the white cookie and white chocolate chips in the chocolate cookie. They were great!!
very good but we would have changed the heat to 350 and made sure that the butter was softened not melted
The taste was amazing but they were not crisp… what should i do?
So yummy!
Very tasty cookies and look good. I used 1/2 tbsp. from each bowl for each cookie.
Oh, these are absolutely fantastic! Nobody could stop eating them. I put peanut butter chips in the chocolate cookie side. I even had a co-worker commission me to bake a batch for his family. Excellent, will make again!
I did the recipe the same way and they came out perfectly. I brought them to a piano recital and the whole plate was gone. I’m definitely making these again. I highly suggest them.
These cookies are like a chocolate chip cookie and a chocolate chocolate chip cookie stuck together. What’s not to like and they look interesting too. I used semi sweet chocolate chips instead of milk chocolate chips and added walnuts to the chocolate chocolate chip side. We brought these to a potluck and this was the first cookie to go.
This recipe sat in my recipe box for years, I’m glad I finally tried them. I used peanut butter chips for the chocolate dough and it was kind of crumbly when assembling but the end result was great! Nice deviation from my favorite cookie variety. Thanks for the recipe! In Pittsburgh, in addition to having wedding cakes, it’s tradtional to have a cookie table with massive amounts of baked goods. This will be my go-to wedding cookie contribution because it’s two halfs marrying into one delicious treat!
My hubby said “yummm chewy”! They baked up go, the recipe was easy to follow, and the look super cute when done!!! The only changes I made was to use mini white choco. chips in the cocoa bowl, and mini choco. chip in the other bowl. I also used only 3/4 cup each per bowl, and it turned out to be perfect.
Made this as is and was pretty good–however, I think it would be better with white chips in the chocolate half and chocolate chips in the plain half—I will try that next time. thanks!
Absolutely delicious! Very fluffy, brownie-like texture. Baked at 350 F. 10 minutes, and the insides were fudgy and they were soft cookies. Next batch was for 12 minutes and the outsides got nice and crunchy and the inside was still fudgy and delicious. Used butterscotch morsels, semi-sweet morsels, and white chocolate chips in the chocolate half. Yum!
Recipe is much easier to do than the directions sound. Making the 2 different doughs at the same time is quick. Then just grab a little of both and put onto the sheet. I used white chips in the chocolate dough for a nice contrast in color and flavor. These are great hot out of the oven with a scoop of ice cream, fudge sauce, whipped cream…
These are delicious, as I’ve been told by all members of my family. I put skor bits in both batters, and reeses chips in the chocolate half (instead of chocolate chips). They were a little on the hard side (i like mine extra soft and chewy), but I think that was more on my part, as I was just eyeballing them for doneness. Great with a glass of milk!
I like these, I don’t love them as much as other cookie recipes I’ve tried. The flavor is just pretty good, and I followed the recipe exactly. I made them into heart shapes for valentines day which was some work but that has nothing to do with the recipe. I followed the recipe exact too. And since they’re a butter cookie I chilled the dough before baking so they wouldn’t flatten out too much, that helped but they still stayed soft so I might like to try half shortening and half butter some time.
Great idea, fun cookies. My substitution was to use shortening. The family thought they were cute and gobbled them up.
I made these today with every intention of following the recipe to the tee but half way through discovered I had no eggs :O I hate it when that happens!! Anyways i thought I would leave a review so that if anyone else is eggless they can know what I did. I ended up using some vanilla yogurt. They turned out okay, though maybe a little dense, I did have to increase the cooking time to about 15 minutes.
These are a very good cookie, I love that they don’t deflate after being removed from the oven. Next time I make these I am going to put white choc. chips in the chocolate dough, just to change it up, also I will be decreasing the sugar in the chocolate dough to 1/4 cup white sugar, also I will increase the cocoa to about 1/2 cup (personal preferance) and if I do that I will also need to increase the butter by a Tbsp or 2. I think I may also try these with dark choc. chips. It is a great recipe, and a little different then the traditional choc. chip cookie, I just like to play around with things 🙂