We all know our chocolate chip cookies, but have you tried it with two types of chocolate and made it a Double Chocolate Chip Cookie? I found that these cookies can give you a nice touch than the normal cookies. I like to use dark chocolate with the white chocolate to not overpower it with sweetness.
PrintDouble Chocolate Chip Cookies
Chocolate Chip cookies for any occasion. Easy to mix and delicious for big and small. Best part of it is eating it while they come out warm from the oven and dip them into a glass of milk.
- Prep Time: 10
- Rest: 30
- Cook Time: 15
- Total Time: 55 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 300g butter
- 2 eggs
- 1/2 tsp Vanilla Essense
- 1/2 cup brown sugar
- 1 cup white sugar
- 2 tsp Salt
- 2 1/2 cups Flour
- 1 tsp baking soda
- 100 g chopped dark chocolate
- 100 g chopped white chocolate
Instructions
- Add your butter, vanilla essence and sugar into your mixing bowl and mix them up.
- Add you eggs into the butter and sugar and give it a mix until eggs are incorporated.
- Lastly add your dry ingredients to the bowl. The important part is not to over mix you batter or your cookies will become cakey.
- The final touch is to add your chopped chocolate.
- Rest your dough for minimum 30 mins. The longer it rest the better it will taste and the cookies won’t turn into puddles.
- Spread your cookies well apart and bake for 15 minutes
Notes
For bigger cookies you can use either an ice cream scoup or a tablespoon. If you want to make smaller cookies than that I recommend a teaspoon and cooking it only for around 8 minutes or until the edges are golden brown.
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