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; 1.5 tsp baking powder; 1 tsp baking soda; 1 tsp cornstarch; 0.75 cup dark brown sugar; 0.25 cup granulated sugar; 2 cold eggs (Cold, added one at a time); 2 tsp vanilla extract; 1 cup unsalted butter (Slightly softened); salt (Pinch); 1.5 cup semi-sweet chocolate chips (Use some for topping the shaped dough, as desired); 1 cup dark chocolate chips (Use some for topping the shaped dough, as desired)

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 dough is creamed until light and fluffy, shaped into rough stacked portions, and baked until lightly golden at the edges.

9 servings41 minAmerican

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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 cold eggs (Cold, added one at a time)
2 tsp vanilla extract
1 cup unsalted butter (Slightly softened)
salt (Pinch)
1.5 cup semi-sweet chocolate chips (Use some for topping the shaped dough, as desired)
1 cup dark chocolate chips (Use some for topping the shaped dough, as desired)

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 the dark brown sugar, granulated sugar, and slightly softened unsalted butter together until light and fluffy.
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
Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.
6
Stir in the semi-sweet and dark chocolate chips.
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 create a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between them.
8
Top the dough balls with extra chocolate chips.
9
Bake on the middle rack for 13–16 minutes, or until the edges are lightly golden brown.
10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
11
Transfer the cookies to a wire rack and let them cool completely.

Notes

The source specifies approximately 8–10 large cookies. It does not specify how many extra chocolate chips to reserve for topping; use some of the listed chips as desired. Bake in batches if necessary, maintaining four inches of space between cookies.