Double Chip Chocolate Cookies

Kitchen Tested
  • Yield 2
  • Prep 10 mins
  • Cook 16 mins

Two kinds of chips and three kinds of chocolate make for some fantastic cookies.

Double Chip Chocolate Cookies
Mark Boughton Photography / styling by Teresa Blackburn

You can make the dough ahead of time, roll into a log and wrap it thoroughly, then freeze until needed. Thaw completely before slicing and baking.


10 tablespoons butter, at room temperature
2/3 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white chips
1 cup semi-sweet mini-chips


  1. Preheat oven to 350F.
  2. Combine butter and sugars in a large bowl. Beat until blended with a mixer at medium speed. Add egg, vanilla and melted chocolate; beat until evenly blended. Reduce speed to low; add flour, salt and beat until just incorporated. Add white and semi-sweet chips and beat until evenly distributed.
  3. Drop by heaping tablespoons 2-inches apart onto parchment-lined cookie sheets and bake 16 minutes or until tops look baked.
  4. Cool 3 minutes on cookie sheet on wire rack.  Transfer to wire rack to cool completely.

Recipe by Jean Kressy



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