Are you a chewy or crispy cookie person? I personally love both, but if you’re on side crispy cookie then this recipe is for you. Crispy edges but still soft in the middle and loaded with chocolate. Grab some milk because you won’t be able to stop eating these.
Ingredients
- 2 ¼ sticks butter softened
- 1 ½ cups sugar
- 4 ounces of semisweet chocolate chips melted *
- 2 eggs room temperature
- 2 ½ tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cups white chocolate chips or more to taste
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Using a mixer, cream the butter and sugar until fluffy. Add the melted chocolate chips and mix until combined. Add one at a time, mixing after each egg. Then mix in the vanilla.
- Sift together the flour, baking soda and salt, and in batches add it to the mixer. Fold in the white chocolate and semisweet chocolate chips.
- Using a cookie scoop, add 1 tablespoon portions to a baking sheet lined in parchment. Bake until the edges of the cookies are firm but the centers are still soft looking, about 8 minutes.
- Let cool on a baking rack.
- * You can easily melt the chocolate chips in a microwave safe dish in the microwave, checking and mixing every 30 seconds.