I really liked this recipe for soft and chewy chocolate chip cookies, so when I ran out them and wanted more, I decided to make them the way I actually prefer to eat my chocolate chip cookies: with both regular chocolate chips and white chocolate chips (or chunks, as you see in these photos).
Combining both white and regular chocolate chips in one cookie, but strictly confining them to different sides of the cookie – to me, that’s two cookies in one! I love biting the semi-sweet chocolate chip side of the cookie and enjoying all that rich chocolate flavor (along with a cup of hot tea), and then biting the white chocolate portion of the cookie – the contrast and the balance of the flavors is amazing!
It’s a simple recipe, simple cookie, but what joy does it bring! 🙂
Chocolate chip and white chocolate chip cookies
Total time: 25 minutes
Adapted from Martha Stewart.
- 2 and 1/4 cups (270 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
- 1/2 cup (100 grams) granulated sugar
- 1 cup (220 grams) packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup (about 6 ounces) semisweet and/or milk chocolate chips
- 1 cup (about 6 ounces) white chocolate chips
Makes 3 dozens. You can also easily half the recipe.
1) Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
2) Using electric mixer, in a separate bowl combine the butter with both sugars. (The butter should be soft at room temperature, but it should not be liquid – do not use microwave, let the butter sit for an hour). Beat butter and sugars on medium speed until light and fluffy. Add the salt, vanilla, and eggs and continue beating on low speed. Beat until mixture is light, fluffy and very creamy, about 1 minute. Add flour mixture; mix until just combined: do not overmix.
3) Divide cookie dough into 2 equal batches, place each batch of cookie dough into a separate bowl. Stir in the regular chocolate chips into one batch, and stir white chocolate chips into the second batch of cookie dough. Leave out some chocolate chips of both colors – for putting them on top of cookies.
4) Combine a spoonful of cookie dough with regular chocolate chips with a spoonful of the cookie dough with white chocolate chips – to form tablespoon-size flattened ball of cookie dough and drop it on baking sheet lined with parchment paper. Repeat, placing cookie balls about 2 inches apart.
5) Bake until cookies are golden and set around the edges, but still soft in the center, 8 to 10 minutes. Midway through baking, pull the cookie sheet out, and add more chocolate chips of respective color on each side of each cookie. Put the cookie sheet back in the oven and continue baking.
6) The softer you want your cookies to be, the less amount of time you should bake, that is, no more than 8 minutes. Cookies will still look like they are not set in the middle – that’s OK. They should not be golden brown on top. Once removed from the oven, they will continue cooking for a little bit.
7) Remove from oven, and let them cool on baking sheet 1 to 2 minutes. Cut cookies if they’ve merged. Transfer to a wire rack or a sheet of foil, and let cool completely.
Store cookies in an airtight container at room temperature up to 1 week.