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Two Chip Chocolate Chip Cookies

Two Chip Chocolate Chip Cookies
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Two Chip Chocolate Chip Cookies are irresistibly chewy cookies loaded with a harmonious blend of semi-sweet and white chocolate chips. These cookies feature a perfect balance of a soft center and slightly crispy edges, offering a rich, melty chocolate experience made with simple, easy-to-find ingredients. Perfect for bakers of all skill levels, they are customizable and provide a soothing, enjoyable baking experience.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg

Chocolate Chips

  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips

Instructions

  1. Prepare Your Ingredients: Start by letting your unsalted butter soften at room temperature for easier mixing. Measure out the all-purpose flour, baking soda, and salt so you have them ready for smooth combination.
  2. Cream Butter and Sugars: Using a hand or stand mixer, beat the softened butter with granulated and brown sugar until the mixture is light and fluffy, approximately 3-5 minutes. This step incorporates air to create a soft cookie texture.
  3. Add Eggs and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth, enriching the dough and binding the ingredients together.
  4. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed just until combined. Avoid overmixing as it can make the cookies tough.
  5. Stir in Chocolate Chips: Gently fold in both the semi-sweet and white chocolate chips to ensure even distribution for that perfect two-chip balance in every cookie.
  6. Scoop and Bake: Scoop dough onto a prepared baking sheet, spacing cookies generously apart. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes or until edges turn golden but centers remain soft.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. This resting helps set the cookies with a chewy center and held shape.

Notes

  • Chill your dough in the fridge for at least 30 minutes to prevent spreading and enhance flavor.
  • Measure flour using the spoon-and-level method to avoid packing, which leads to cakey cookies.
  • Remove cookies from the oven when edges are golden but centers look slightly underdone for the best chewiness.
  • Use high-quality chocolate chips for better melting and more intense flavor.
  • Ensure butter, egg, and vanilla are at room temperature for even mixing and better dough consistency.

Nutrition

Keywords: chewy chocolate chip cookies, two chip cookies, semi-sweet and white chocolate cookies, chewy cookies recipe, easy chocolate chip cookies

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