Two Chip Chocolate Chip Cookies

Ingredients

• 2.25 cups 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 cups semi-sweet chocolate chips
• 1 cup dark chocolate chips

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. 2

   Whisk the flour, baking powder, baking soda, and cornstarch together in a medium bowl. Set the dry mixture aside.

3. 3

   In a large bowl, cream the dark brown sugar, granulated sugar, and slightly softened butter together until light and fluffy.

4. 4

   Beat in the cold eggs one at a time.

5. 5

   Add the vanilla extract and continue beating for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

6. 6

   Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.

7. 7

   Stir in the semi-sweet and dark chocolate chips.

8. 8

   Scoop approximately 2-tablespoon portions of dough onto the prepared baking sheet. Leave each portion slightly rough and stacked for a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between them, and top with extra chocolate chips.

9. 9

   Bake on the middle rack for 13–16 minutes, or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The recipe yields approximately 8–10 large cookies. Because only 4 cookies are placed on each pan, bake in batches as needed.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• American
• vegetarian