Ingredients (~10 cookies)
Chocolate Chip Dough
- 4 1/2 Tbsp (1/2 stick + 1/2 Tbsp) unsalted butter, melted and cooled slightly
- 6 Tbsp granulated sugar
- 6 Tbsp light brown sugar, packed
- 1/4 tsp fine salt
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup all-purpose flour
- 3.5 oz semisweet or bittersweet chocolate, chopped
Double Chocolate Dough
- 4 1/2 Tbsp (1/2 stick + 1/2 Tbsp) unsalted butter, melted and cooled slightly
- 6 Tbsp granulated sugar
- 6 Tbsp light brown sugar, packed
- 1/4 cup Dutch-process cocoa powder
- 1/4 tsp fine salt
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup all-purpose flour
- 3.5 oz semisweet or bittersweet chocolate, chopped
Topping
- Flaky salt, for sprinkling (optional)
Make the Chocolate Chip Dough
In a large bowl, combine the melted butter, granulated sugar, brown sugar, and salt. Mix with a whisk to combine.
Add the egg, vanilla, baking powder, and baking soda. Whisk together until the mixture is totally combined and smooth.
Add the flour and stir in with a spatula until just combined. Add the chopped chocolate and stir again to distribute. You may need to use your hands to fully knead the chocolate into the dough. Set this dough aside.
Make the Double Chocolate Dough
In a new large bowl (or you can reuse the same one), combine the melted butter, granulated sugar, brown sugar, cocoa powder, and salt. Mix to combine.
Add the egg, vanilla, baking powder, and baking soda. Whisk together until smooth.
Add the flour and stir in with a spatula until just combined. Add the chopped chocolate and stir to distribute.
Assemble and Bake the Cookies
Adjust an oven rack to the middle position and preheat the oven to 400°F. Line three large baking sheets with parchment paper.
Form each dough into small balls, about 1 Tbsp each.
Press one ball of the chocolate chip dough and one ball of the double chocolate dough together. You can either gently roll them into one ball or press them into a cookie scoop to fuse them while keeping the colors distinct.
Place the combined dough balls on the prepared sheet pan, leaving about 2 inches between them. Sprinkle each cookie with a little flaky salt, if desired.
Bake one pan at a time for ~10 minutes, rotating the pan halfway through. The cookies are done when the tops are puffed in the middle.
Remove the baking sheet from the oven. Use the back of a spoon to gently press the middle of each cookie to flatten it.
Let the cookies rest on the sheet pan for 5 minutes, then transfer them to a wire rack to finish cooling.
Half-and-Half Chocolate Chip Cookies
Ingredients
Chocolate Chip Dough
- 4 1/2 Tbsp unsalted butter 1/2 stick + 1/2 Tbsp, melted and cooled slightly
- 6 Tbsp granulated sugar
- 6 Tbsp light brown sugar packed
- 1/4 tsp fine salt
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup all-purpose flour
- 3.5 oz semisweet or bittersweet chocolate chopped
Double Chocolate Dough
- 4 1/2 Tbsp unsalted butter 1/2 stick + 1/2 Tbsp, melted and cooled slightly
- 6 Tbsp granulated sugar
- 6 Tbsp light brown sugar packed
- 1/4 cup Dutch-process cocoa powder
- 1/4 tsp fine salt
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup all-purpose flour
- 3.5 oz semisweet or bittersweet chocolate chopped
Topping
- Flaky salt optional, for sprinkling
Instructions
- Melt butter and mix with sugars and salt in a bowl.
- Add egg, vanilla, baking powder, and baking soda. Whisk until smooth.
- Stir in flour and chopped chocolate for both chocolate chip and double chocolate doughs.
- Preheat oven to 400°F and line baking sheets with parchment.
- Form 1 Tbsp balls of each dough and press together.
- Place cookies 2 inches apart on baking sheet.
- Sprinkle with flaky salt if desired.
- Bake 10 minutes, rotating pan halfway through.
- Press centers with spoon after baking to flatten.
- Cool 5 minutes on sheet, then transfer to wire rack.
