Recipe by Lindsay
"I came up with this recipe when I couldn't decide whether I wanted chocolate chip or double chip cookies so I came up with a way to have both! These cookies are half plain chocolate chip and half chocolate chocolate chip."
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1 1/2 cups
milk chocolate chips
unsweetened cocoa powder
These cookies are great! I was a little worried because the base isn't my usual cookie base, but these are great! I followed the recipe to a tee, except I baked from 8-10 min at 350, per prior reviews. I found it easiest to "plop" all of the vanilla cookie dough on the sheet first because it was a little more wet. Then, I plopped the choc cookie dough beside and and molded the seams. Thanks for a great cookie recipe!
*UPDATE* Still AMAZING! I froze half and thawed a week later for a family get together and they will as delicious as they were fresh. This is my new "go to" cookie recipe.
*UPDATE #2* I just made these again and wanted to add the recipe as is made 42 "half & half" cookies + 6 all chocolate (umm, I ate some of the "white" dough :)). I figured out what's so great about the consistency, too...they don't fall! They stay exactly the same as when you take them out of the oven.
The idea alone is a five star, the recipe a three.
This is a good basic chocolate chip cookie. It earned its five star rating for the novelty. I did increase the temp to 350º. Next time I will use my favorite recipe which is Best Big, Fat, Chewy Chocolate Chip Cookie. Thanks for sharing your idea!
HELPFUL TIPS NOT MENTIONED: Be sure to put together both batters at the same time. No sense in getting the flour& other ingred. out twice! I like using 1/8t of baking powder in each batter b/c it allows you to shape it to the thickness you want because when it bakes, it will not flatten much at all but stay how you want. Great way to ensure your cookies won't go flat! Also, I take my smallest scooper and drop one on the cookie sheet, then combine the FLAT/BOTTOM sides together. Easiest way to mold the two together. If you use the baking sheet as your surface then FLIP the cookie over ...the side that was touching the sheet will be nice and smooth. Definitely raise your temp to 350. What's nice about this recipe is each cookie cooks at the exact same consistency so one side never turns out flatter or overcooked!
YUMMY!! Made exactly as written...but increased cooking temp. to 350 (baked for 9 minutes). To form the cookies, I made small balls out of both types of dough. I placed the 'plain' ball on the cookie sheet, then placed a double chocolate one on top of those, pressed down slightly; then turned it on its side, pressing down slightly again. Very tasty...this concept could be done w/ all sorts of cookies. :)
5***** stars for the concept alone! I did alter the recipe to match my favorite cookie recipes. The reg chocolate chip part I did 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup white sugar, and 3/4 cup softened butter. The chocolate choc chip I did 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
The rest I left the same and did semi-sweet choc chips in both. Absolutely delicous and nice and big and puffy. I always add in baking powder to my cookies to guarantee they wont flatten.
I think it is easier to drop the choc chip scoops directly onto the baking sheet then drop the choc choc chip scoop right next to it and gently mold it together with your hands. AWESOME!
These cookies were so much fun to make and it was even more fun to see peoples reactions to them. They make a good presentation. Kids just thought they were the coolest. I did have to adjust the oven temp. I baked them at 350.
these are sooo good! not flat at all, they are puffy, soft and oh so goood! family LOVED these.. 5 stars for the idea, 4.5 stars for taste. perfect texture! yumm thanks for the recipe! (didnt change a thing)
* Percent Daily Values are based on a 2,000 calorie diet.
Half and Halfs
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 75
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