Two-Chip Chocolate Chip Cookies

Ingredients

• 2.25 cup all-purpose flour
• 1.5 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 the dough balls)

Steps

1. 1

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

2. 2

   Whisk the all-purpose 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 slightly softened butter, dark brown sugar, and granulated sugar together until light and fluffy.

4. 4

   Beat in the cold eggs one at a time. Add the vanilla extract and continue beating for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

5. 5

   Gradually mix the dry ingredients into the butter mixture until just combined. Take care not to overmix.

6. 6

   Stir in the semi-sweet and dark chocolate chips until evenly distributed through the dough.

7. 7

   Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Keep the dough balls slightly rough and stacked to preserve a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between them.

8. 8

   Top the dough balls with extra chocolate chips.

9. 9

   Bake on the middle rack for 13–16 minutes, until the edges are lightly golden brown.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

11. 11

    Transfer the cookies to a wire rack and let them cool completely.

Notes

Yield is approximately 8–10 large cookies. The source specifies placing 4 cookies on each pan and topping them with extra chocolate chips, but does not provide a quantity for the topping chips.

Nutrition per serving

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