Half-n-Half Chocolate Chocolate Chip Cookies

These are the Half-n-Half Chocolate Chip Cookies I’ll be making for the Bake a Difference event on Nov. 5 from 1 to 3 p.m. with my friend Zoe Francois (I hope you’ll join even if you’re not in the Twin Cities)! They’re part double chocolate cookies, part gooey chocolate chip cookie, based off my Chocolate Chip Cookie 2.0 recipe that so many of you love.

We’ll be baking some amazing desserts( Zoe will be making Basque Cheesecake with Roasted Pumpkin!) and raising money for Jose Andres’s World Central Kitchen.

From environmental catastrophes to upheaval around the globe, every penny raised helps World Central Kitchen provide meals in response to humanitarian, climate, and community crises.

How To Assemble The Cookie Dough:

• In a large bowl, combine the melted butter, granulated and brown sugars, and salt. Mix to combine. Add the egg, yolk, vanilla, baking powder, and baking soda, and whisk together until totally combined. Add the flour and stir in until combined. Add the chopped chocolate and stir again. It may take a minute to incorporate all of the chocolate, and you can use your hands to knead it into the dough if necessary.

For the Double Chocolate Dough

• Follow the directions above for the Chocolate Chip Cookie Dough (you can even use the same bowl!), but add the cocoa powder to the dough along with the sugars and salt.

To Assemble

• Form the dough into balls, about 1 tablespoons each [25 g]. Press one ball of the Chocolate Chip Dough and one ball of the Double Chocolate Dough together, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball. Place 8 cookies on each sheet pan. Sprinkle each cookie with a little flaky salt, if desired.

Measuring Flour

Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. 

Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours. 

Making the Cooking Dough Ahead + Freezing

Cookie dough can be formed and refrigerated overnight, then baked the next day; the cookies may need an extra minute to bake if chilled. Cookie dough can also be formed into balls and frozen for up to two weeks: let the cookies sit out at room temperature until the oven preheats. The cookies will need an extra minute if baked frozen.

More Cookie Recipes:

• Pan-banging Chocolate Chip Cookies
• Chewy Double Ginger Molasses Cookies
• Brown Sugar Toasted Sesame Cookies