Double Chocolate Chip Cookies
- Prep Time: 25 minutes
- Cook Time: 8 - 10 minutes
- Servings: 12 cookies
- Course: Dessert
Your favorite cookie recipe just got better! Dark chocolate and white chocolate make a delightful contrast in this simple treat. By baking on parchment paper, you’ll prevent these soft, delicious cookies from sticking and breaking apart.
Reynolds Kitchens tip
The world’s favorite cookie just doubled up! Line your cookie sheets with parchment paper to prevent these tasty cookies from sticking and breaking apart. To kick it up a little, substitute white chocolate chips with any chocolate you want!
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 16 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light-brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
PREHEAT oven to 350F.
LINE cookie sheet with Reynolds® Parchment Paper.
COMBINE flour, salt and baking soda together in medium bowl; set aside.
BEAT butter with both sugars on medium speed with an electric mixer until light and fluffy. Reduce speed to low; add the vanilla, and eggs.
ADD flour mixture; blend with mixer until combined. Stir in both chocolate chips.
DROP heaping tablespoon-size balls of dough about 2 inches apart on lined baking sheet.
BAKE cookies for 8 to 10 minutes.
REMOVE from oven, and while using oven mitts, carefully grasp edges of parchment paper and slide off cookie sheet directly onto cooling rack.
COOL completely and serve.