Two-Chip Chocolate Chip Cookies
Ah, the smell of freshly baked cookies wafting through the house brings back so many warm memories, doesn’t it? There’s something truly special about sharing a batch of cookies with family and friends. Today, I'm excited to share my favorite recipe for two-chip chocolate chip cookies. These cookies are so easy to make, and they’re sure to become a cherished part of your baking repertoire.
Equipment
- Oven
- Mixing bowl
- Baking sheets
- Whisk
- Cookie Scoop
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy.
- Step 3: Beat in the eggs, one at a time, ensuring they are fully incorporated after each addition.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 6: Fold in the semisweet chocolate chips and milk chocolate chips until evenly distributed.
- Step 7: Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each cookie.
- Step 8: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.
- Step 9: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
These cookies are best enjoyed fresh, but they can be stored for later, too! Store in an airtight container at room temperature for up to one week.