Double choc chip cookies are a delightful treat for any chocolate lover. Combining the rich flavors of dark and white chocolate, these cookies provide a perfect balance of sweetness and depth. Whether you're baking for a special occasion or simply satisfying a sweet tooth, these cookies are sure to impress.
With their irresistible combination of dark and white chocolate, these double choc chip cookies are bound to become a favorite. Perfectly chewy and bursting with flavor, they make for an ideal dessert or snack. Enjoy them fresh out of the oven, or store them for later to savor whenever you need a sweet pick-me-up.
Bake the cookies for 10-12 minutes at 350°F (175°C). The edges should be lightly golden while the centers remain soft.
Check that the edges are lightly golden and the centers look slightly puffy. They’ll continue to firm up as they cool.
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months.
Yes, you can substitute white sugar for brown sugar, but it will change the flavor and texture slightly. Brown sugar adds moisture and a deeper flavor.
You can use any combination of dark and white chocolate chips or chunks. Semi-sweet chocolate can be used as a substitute for dark chocolate.
- Ensure your butter is at room temperature before you start mixing for easier incorporation.
- Chill the cookie dough for at least 30 minutes before baking to prevent spreading.
- Use high-quality chocolate for the best flavor and texture.
- Don't over-bake the cookies; they should be slightly underdone when you take them out of the oven to stay chewy after cooling.
- Feel free to add a pinch of sea salt on top of the cookies before baking for a delightful contrast.
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