Chocolate chip and white chocolate chip cookies - 2 types of cookies in one!
I really liked this recipe for soft and chewy chocolate chip cookies, so when I ran out of 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! 🙂
You can also easily half the recipe.
Chocolate Chip and White Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour (270 grams)
- ½ teaspoon baking soda
- 1 cup unsalted butter , room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
- ½ cup granulated sugar (100 grams)
- 1 cup light-brown sugar packed (220 grams)
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 6 oz semisweet chocolate chips (1 cup)
- 6 oz white chocolate chips (1 cup)
Instructions
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Sticky gooey deliciousness!!
I just love when the cookies are still hot out of the oven and the chocolate is all ooey gooey melty and nice. Loverly. 🙂
I might just have to make these. I am all of a sudden craving cookies. These really do look marvellous and those choc chips that are still melty. Oh my!
It's been so long since I've made chocolate chip cookies, but now I am craving them. These look so chewy and delicious!
Swoon...
If I weren't the squishy monster, I'd def. be the cookie monster as cookies are by far my favorite and these are definitely a winner!!!
It's like a black and white cookie, but BETTER!!! I LOVE white chocolate chips, and I love the two sides to these cookies!
I absolutely love how the white chocolate and regular chocolate have their own sides!! This is such a great idea!
i love how you split up the two kinds of chips. 2 cookies in 1...perfecto! 🙂
Your cookies are seriously making my mouth water, they look so delicious!
I love how double chocolaty these cookies are...I was looking at the pics and wishing to lick the melted chocolate chips on top. 🙂
These cookies look DIVINE! So perfect.
I love how the chocolate chip and white chocolate chips are each on their own sides! If I lived with my mom still that would mean we could split em! (because she doesn't like chocolate-except for white-and I like all chocolate-except for white :P)
Julia..you make the best cookies:-)
Love them on the little squares..always so appetizing your food.
Have a great day.
You have some really amazing chocolate cookie recipes here, Julia. My husband will really enjoy these cookies as he is crazy for white chocolate .
Hi Julia,
Gosh what delicious-looking cookies! It looks like you've got cookie-making down to a fine art. If only I wasn't on a perpetual diet, I would quite happily gobble one of those with glee (actually, I might be tempted to sway from my diet for this cookie!). I think I've always had problems with getting cookies to melt and spread out as yours have. Mine usually tend to be more biscuit like (British biscuit, not the American meaning!) as they are less dense and sticky and more dry and crumby. Great if you want shortbread or butter biscuits, not if you want a gooey, yummy cookie.
I have America's Test Kitchen cookbook and they have a good amount of recipes on how to achieve the perfect cookie. One day, hopefully when I'm not dieting *ahem*, I hope to give them a go so that I can say I've nailed the art of a good cookie!
Take care,
Tash over at vintagepretty.org