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Double Chocolate Chip Cookies

Chocolate chip cookies are a magnificent thing. They can come in so many forms, from the soft, cookies fresh from your oven, to enormous, buttery cookies from a bakery, and every size and texture in between. And all of them make the perfect, handheld comfort food.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 11 minutes
Chill time 2 hours
Total Time 16 minutes
Servings 36 cookies

Ingredients

  • 1 cup butter softened
  • 2 tbsps vegetable oil
  • 1 cup dark brown sugar packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking soda
  • 2 tbsps cornstarch
  • 3 1/4 cups flour
  • 1 cup semi-sweet or dark chocolate chips
  • 1 cup white chocolate chips

Instructions

  1. Using an electric beater or stand mixer, cream together butter, oil, and sugars in a large bowl until light and fluffy.  Add the eggs, vanilla, and salt and continue to mix until combined and the sugars have completely dissolved.  

  2. In a separate bowl, sift or whisk together the baking soda, cornstarch, and flour.  Add half of these dry ingredients to the wet and mix until well combined, then add the remaining half.  Stir in chocolate chips and cover and chill for at least 3 hours.

  3. Preheat oven to 350°F, and line your cookie sheet(s) or baking pan(s) with oven-safe parchment paper.  Do not grease your pans.

  4. Using a sturdy spoon or a cookie scoop, scoop out dough and gently roll into balls roughly the size of a golf or ping-ping ball.  Place balls on your prepared cookie sheets, leaving about 2" space between cookies; we fit 8 balls per sheet. 

  5. Bake the cookies for 8-10 minutes; cooking time will vary depending on your oven and how big your cookie balls are. You'll want to take them out when the cookies are starting to turn golden brown around the edges and their centers look just barely cooked.  Allow them to cool on the pans for an extra 3-4 minutes before moving them to cool completely on cooling racks.

  6. Store your cookies at room temperature and in an airtight container.

Recipe Notes

Be generous with how long you chill your dough, as the chilled dough won't spread nearly as much as room temperature dough would.  This is what gives you the big, fat cookies.