Dual Chocolate Chip Cookies

I’ve been slacking in the baking department lately. Actually, I’ve continued to bake, but mostly repeat recipes that I’ve already shared. We have also been slightly busy preparing for a move to Nashville in a few short months!

Anyway…is a dreary, rainy day here, and I figured we could all use a classic chocolate chip cookie recipe to brighten things up a bit. For these cookies I put in both milk and white chocolate chips because well…I felt like it. But you could use this cookie base to put in whatever chips/candy you’d like. It’s a pretty standard and fail-proof recipe that doesn’t require a whole lot. These cookies are soft and almost pudding-like in the middle, and light and crispy around the edges. They’re a classic favorite for any occasion.


Make these with either regular or gluten-free flour blend, but I would definitely recommend chilling the dough (even quickly in the freezer if you don’t have much time). I made the same ones last week without chilling and they fell pretty flat. These seemed to hold their shape a bit better.


  • 1 1/4 cup flour or GF flour blend
  • 1 tsp baking soda
  • Pinch of salt
  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tbsp vanilla extract
  • Chocolate chips of choice (I used milk and white chocolate)


  1. Preheat the over to 350 F.
  2. Combine the flour, salt and baking soda in a separate bowl and set aside.
  3. Cream the butter and both sugars together in a bowl.
  4. Add the egg and vanilla extract and continue to blend.
  5. Slowly add the flour mixture, a little at a time.
  6. Mix in the chocolate chips by hand and continue to stir until fully blended.
  7. Chill the dough in the freezer for about 10-15 minutes.
  8. Scoop your dough into balls and place them on the cookie sheet. Put them into the oven and bake for approximately 7-9 minutes.
  9. Remove from the oven when they still look a little soft and doughy in the middle, but starting to brown around the edges.
  10. Let cookies cool for at least ten minutes to set before serving.




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