Two Chip Chocolate Chip Cookies

16 mins
Serves 10
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Directions

  1. 1Preheat oven to 350°F (180°C).
  2. 2Preheat oven to 350°F (180°C).
  3. 3Preheat oven to 350°F (180°C).
  4. 4Line a baking sheet with parchment paper.
  5. 5Line a baking sheet with parchment paper.
  6. 6Line a baking sheet with parchment paper.
  7. 7Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  8. 8Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  9. 9Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.
  10. 10Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
  11. 11Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
  12. 12Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
  13. 13Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
  14. 14Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
  15. 15Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
  16. 16Gradually mix in dry ingredients until just combined, being careful not to overmix.
  17. 17Gradually mix in dry ingredients until just combined, being careful not to overmix.
  18. 18Gradually mix in dry ingredients until just combined, being careful not to overmix.
  19. 19Stir in chocolate chips.
  20. 20Stir in chocolate chips.
  21. 21Stir in chocolate chips.
  22. 22Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet.
  23. 23Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet.
  24. 24Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet.
  25. 25Leave the dough balls slightly rough and stacked, with a rustic texture.
  26. 26Leave the dough balls slightly rough and stacked, with a rustic texture.
  27. 27Leave the dough balls slightly rough and stacked, with a rustic texture.
  28. 28Place 4 cookies on each pan, leaving 4 inches of space between each one.
  29. 29Place 4 cookies on each pan, leaving 4 inches of space between each one.
  30. 30Place 4 cookies on each pan, leaving 4 inches of space between each one.
  31. 31Top with extra chocolate chips.
  32. 32Top with extra chocolate chips.
  33. 33Top with extra chocolate chips.
  34. 34Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
  35. 35Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
  36. 36Bake for 13-16 minutes on middle rack or until edges are lightly golden brown.
  37. 37Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  38. 38Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  39. 39Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.75 cup dark brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2 cold eggs
  • 2 cold eggs
  • 2 cold eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, slightly softened
  • 1 cup unsalted butter, slightly softened
  • 1 cup unsalted butter, slightly softened
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup dark chocolate chips

Equipment

baking sheetparchment papermedium bowllarge bowlwire rack

Tips

  • Leave the dough balls slightly rough and stacked, with a rustic texture.
  • Place 4 cookies on each pan, leaving 4 inches of space between each one.
  • Top with extra chocolate chips before baking.