Classic Chocolate Chip Cookies with White and Dark Chips

With gooey centers, crisp edges and plenty of melty chocolate, these cookies deliver everything you want in a classic chocolate chip cookie. The recipe is simple, reliable and so good you’ll wish you’d doubled it. This recipe makes about three dozen cookies, but once you taste one, they disappear fast. The dough freezes well, so you can bake a few whenever the craving hits—warm, fresh cookies on demand. A mix of white and brown sugar adds the perfect chewy texture, while high-quality white and dark chocolate chips make every bite shine. They’re even amazing as ice cream sandwiches. Just look at my nephew happily devouring his—proof that these cookies make everyone smile.

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Servings: 3 dozen

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1 cup (2 sticks) unsalted butter softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar packed
• 2 teaspoons pure vanilla extract
• 2 large eggs at room temperature
• 2 cups good quality dark or semisweet chocolate chips I like the Guittard brand of chocolate chips
• 1 cup good quality white chocolate chips I like Ghirardelli Classic White Baking Chips

Instructions

• Pre-heat the oven to 375 degrees F. Line 2 cookies sheets with silicon baking mats or parchment paper. Combine the flour, baking soda and salt in small bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips, making sure they’re evenly distributed. Using an ice cream scoop or two tablespoons, portion the dough onto the prepared baking sheets, leaving enough space for the cookies to spread. Once the sheets have cooled, you can reuse them for additional batches. For extra chocolatey cookies, press a few more chocolate chips onto the top of each dough mound before baking.
• Bake the cookies for 9–11 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.

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