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Half-and-Half Chocolate Chip Cookies

Gooey chocolate chip cookie dough and double chocolate cookie dough baked together. Two flavors in one cookie, and they're just as easy as making one batch since you use the same base recipe.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 5 minutes
Total Time: 35 minutes

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.

Notes

Keep dough colors distinct when combining balls.