Half and Half Chocolate Chip Cookies

When I get a chocolate craving the first thing I wish I had were chocolate chip cookies still warm from the oven. Chocolate chip cookies have really been done to death, so when you have a favorite recipe you tend to stick with it. Everyone has one they think is “the best”, as do I, but playing around with said recipe can sometimes create something with an entirely new dimension. That’s what happened on this particular chocolate chip cookie baking day.

There I was, minding my own business putzing around on Pinterest when I saw these. That pin originated from a recipe for brown butter double fudge chocolate chip cookie dough cookies (phew!) on the blog How Sweet It Is.

I loved the concept of the stacked cookie dough, but since I already have a favorite chocolate chip cookie recipe, I decided to get my inspiration from her idea and use my own recipe instead.

So to make this work, I measured out all the ingredients for my cookie dough. After whisking together the dry ingredients I weighed them out. Then I separated the dry ingredients into two batches. Next I followed the instructions for beating the butter, brown sugar  etc, then weighed that out as well and separated it into two batches. I stirred together one batch of the dry ingredients with one batch of the wet ingredients, then added half of the chocolate chips.

For the second half of the dough I added 1/4 cup of cocoa to the remaining dry ingredients and whisked it together. Then I combined the wet ingredients with the dry to make the chocolate dough, finally adding the remaining chocolate chips. Assembly was the only thing left. Using a cookie scoop, I stacked one scoop of regular dough and one scoop of chocolate dough, end to end, and placed them on an insulated cookie sheet.

Speaking of insulated cookie sheets… see the photo at the top? Those cookies were made on a regular cookie sheet, see how they flattened out and became a bit crisp on the edges? The photo below that shows cookies baked from the same batch of dough, same oven, same temperature and same amount of time, but those were baked on insulated baking sheets. Makes a big difference! The ones on the insulated sheet are soft and chewy and did not flatten out.

If you have a favorite chocolate chip cookie recipe, simply add 1/4 cup cocoa to it. That’s it. Just remember, add all your dry ingredients together first, separate into two equal batches, then add the cocoa to one of them. Simple! Oh, and delicious!

Double Stack Chocolate Chip Cookies

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Course: Desserts

Cuisine: American

26 minutes mins

Author: Amanda Davis

Ingredients

• ▢ ¾ cup unsalted butter softened
• ▢ ¼ cup butter flavored or regular shortening
• ▢ ¾ cup sugar
• ▢ ¾ cup packed light brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup Amanda’s homemade pudding mix recipe here
• ▢ OR 1 3.4 ounce package instant vanilla pudding mix
• ▢ ¼ cup cocoa
• ▢ 1 package semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixer bowl outfitted with paddle attachment, beat together the butter, shortening, brown sugar, and sugar on low until bound together, then on medium-high until smooth and fluffy. Add vanilla, continue beating, then add one egg. Beat until combined, then add the other egg and beat until fluffy. Separate into two equal batches and set aside.
• In a large bowl, stir or whisk together flour, baking soda, baking powder, salt, and pudding mix. Separate into two equal batches. Whisk 1/4 cup cocoa into one of the two batches.
• Mix one batch of wet ingredients with one batch of the dry ingredients. In another bowl, mix the remaining wet and dry batches. Place half of the chocolate chips into one batch of dough and the remaining chocolate chips into the other batch of dough.
• Use a cookie scoop to measure out a scoop of regular dough and a scoop of chocolate dough and stack them together, one on top of the other and place on insulated baking sheets.
• Bake in a preheated oven for 8-11 minutes, until light golden brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing them to wire racks to cool completely.

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.