Imported from Instagram

Two-Chip Chocolate Chip Cookies

Name: Two-Chip Chocolate Chip Cookies
Prep time: 20 min
Cook time: 16 min
Total time: 41 min
Yield: 9 servings
Cuisine: American
Ingredients: 2.25 cup all-purpose flour; 0.5 tsp baking powder; 1 tsp baking soda; 1 tsp cornstarch; 0.75 cup dark brown sugar; 0.25 cup granulated sugar; 2 eggs (Cold); 2 tsp vanilla extract; 1 cup unsalted butter (Slightly softened); salt (Pinch); 1.5 cup semi-sweet chocolate chips; 1 cup dark chocolate chips; 2 tbsp extra chocolate chips (For topping)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Large, rustic chocolate chip cookies made with semi-sweet and dark chocolate chips. The cookies have lightly golden edges, a soft center, and a generous two-chocolate flavor.

9 servings41 minAmerican

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Ingredients

2.25 cup all-purpose flour
0.5 tsp baking powder
1 tsp baking soda
1 tsp cornstarch
0.75 cup dark brown sugar
0.25 cup granulated sugar
2 eggs (Cold)
2 tsp vanilla extract
1 cup unsalted butter (Slightly softened)
salt (Pinch)
1.5 cup semi-sweet chocolate chips
1 cup dark chocolate chips
2 tbsp extra chocolate chips (For topping)

Steps

1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and cornstarch. Set the dry mixture aside.
3
In a large bowl, cream together the dark brown sugar, granulated sugar, and slightly softened unsalted butter until light and fluffy.
4
Beat in the cold eggs one at a time, incorporating each egg before adding the next.
5
Add the vanilla extract and beat for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.
6
Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.
7
Stir in the semi-sweet chocolate chips and dark chocolate chips until evenly distributed through the dough.
8
Scoop 2-tablespoon-sized portions of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked to preserve a rustic texture.
9
Place 4 cookies on each pan, leaving 4 inches of space between them. Top the dough balls with extra chocolate chips.
10
Bake on the middle rack for 13–16 minutes, or until the edges are lightly golden brown.
11
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
12
Transfer the cookies to a wire rack and let them cool completely.

Notes

The source specifies approximately 8–10 large cookies. The amount of extra chocolate chips used for topping is not specified. The source says to place 4 cookies on each pan, so multiple pans or batches may be needed.