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Mixed-up chocolate chip cookies
A deliciously different chocolate chip cookie, with half of the cookie being double chocolate chip and the other, being plain chocolate chip. Enjoy with a big mug of tea or coffee.
Ingredients
Serves: 36 cookies
- 200g plain flour
- 1/4 teaspoon bicarbonate of soda
- 1 pinch salt
- 115g butter, softened
- 4 tablespoons caster sugar
- 110g dark brown soft sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250ml milk chocolate chips
- 200g plain flour
- 1/4 teaspoon bicarbonate of soda
- salt
- 4 tablespoons unsweetened cocoa powder
- 115g butter, softened
- 110g dark brown soft sugar
- 100g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250ml milk chocolate chips
Method
Prep:45min ›
Cook:10min ›
Ready in:55min
- Preheat oven to 150 C / Gas 2.
- In a medium bowl, cream together 115g butter with 4 tablespoons caster sugar and 110g dark brown soft sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 200g flour with 1/4 teaspoon of bicarbonate of soda and 1 pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips.
- In another medium bowl, cream together 115g butter with 100g caster sugar and 110g dark brown soft sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 200g flour with 4 tablespoons cocoa, 1/4 teaspoon of bicarbonate of soda and 1 pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips. Scoop a small amount of each dough onto a large spoon, drop cookies 5cm apart onto an unprepared baking tray.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
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Reviews & ratings
Average global rating:
(113)
Reviews in English (103)
These cookies are great! I was a little worried because the base isn't my usual cookie base, but these are great! I followed the recipe to a tee, except I baked from 8-10 min at 350, per prior reviews. I found it easiest to "plop" all of the vanilla cookie dough on the sheet first because it was a little more wet. Then, I plopped the choc cookie dough beside and and molded the seams. Thanks for a great cookie recipe! *UPDATE* Still AMAZING! I froze half and thawed a week later for a family get together and they will as delicious as they were fresh. This is my new "go to" cookie recipe. *UPDATE #2* I just made these again and wanted to add the recipe as is made 42 "half & half" cookies + 6 all chocolate (umm, I ate some of the "white" dough ). I figured out what's so great about the consistency, too...they don't fall! They stay exactly the same as when you take them out of the oven. - 07 Oct 2007 (Review from Allrecipes US | Canada)
This is a good basic chocolate chip cookie. It earned its five star rating for the novelty. I did increase the temp to 350º. Next time I will use my favorite recipe which is Best Big, Fat, Chewy Chocolate Chip Cookie. Thanks for sharing your idea! - 31 Jan 2007 (Review from Allrecipes US | Canada)
HELPFUL TIPS NOT MENTIONED: Be sure to put together both batters at the same time. No sense in getting the flour& other ingred. out twice! I like using 1/8t of baking powder in each batter b/c it allows you to shape it to the thickness you want because when it bakes, it will not flatten much at all but stay how you want. Great way to ensure your cookies won't go flat! Also, I take my smallest scooper and drop one on the cookie sheet, then combine the FLAT/BOTTOM sides together. Easiest way to mold the two together. If you use the baking sheet as your surface then FLIP the cookie over ...the side that was touching the sheet will be nice and smooth. Definitely raise your temp to 350. What's nice about this recipe is each cookie cooks at the exact same consistency so one side never turns out flatter or overcooked! - 29 Jul 2008 (Review from Allrecipes US | Canada)