Half-n-Half Chocolate Chocolate Chip Cookies

Gooey chocolate chip cookie dough and double chocolate cookie dough are baked together to create these delicious combo cookies! They’re, based off my Chocolate Chip Cookie 2.0 recipe that so many of you love.

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

Half-n-Half Chocolate Chocolate Chip Cookies

Servings: 20 cookiees

Cook Time: 10 minutes minutes

Gooey chocolate chip cookie dough and double chocolate cookie dough are baked together to create these delicious combo cookies!

Sarah Kieffer

4.80 from 20 votes

Print Pin Rate

Ingredients

Chocolate Chip Dough

• 9 tablespoons [126 g] unsalted butter, melted and cooled slightly
• 3/4 cup [150 g] granulated sugar
• 3/4 cup [150 g] brown sugar
• 3/4 teaspoon fine salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups [284 g] all-purpose flour*
• 7 oz [200 g] semi-sweet or bittersweet chocolate, chopped
• Flaky salt, for sprinkling, optional

Double Chocolate Dough

• 9 tablespoons [126 g] unsalted butter, melted and cooled slightly
• 3/4 cup [150 g] granulated sugar
• 3/4 cup [150 g] brown sugar
• 1/2 cup [50 g] Dutch-process cocoa powder
• 3/4 teaspoon fine salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cup [213 g] all-purpose flour
• 7 oz [200 g] semi-sweet or bittersweet chocolate, chopped
• Flaky salt, for sprinkling, optional

Equipment

• Half Sheet Pan
• Size 30 Disher (cookie scoop)

Instructions

Chocolate Chip 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

• Adjust an oven rack to the middle of the oven and preheat the oven to 400F [200C]. Line three sheet pans with parchment paper.
• Form the dough into balls, about 1 tablespoon 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.
• Bake one pan at a time, rotating halfway through baking. Bake until the cookie tops are golden brown and the cookies are slightly puffed in the middle, about 10 minutes. Remove the baking sheet from the oven and use the back of a spoon to gently press the middle of each cookie to flatten it.
• Let the cookies rest on the sheet pan for 5 minutes, then transfer them to a wire rack to finish cooling. Cookies are best eaten slightly warm, but can be stored in an airtight container for up to 3 days.
• Cookies will soften the longer they sit. 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.

Notes

Variation: Double Chocolate Mint Cookies – add 1 teaspoon (more or less to taste) to the double chocolate dough base, along with the vanilla. Bake as directed. The mint flavor really shines through if baking the double chocolate base by itself (not mixing it with the chocolate chip cookie dough base), but is more muted as a half and half cookie. 

*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. 

*I prefer to sprinkle the flaky salt on the tops of the cookies before baking vs after – I think it helps bring out more flavor without tasting overwhelmingly salty. 

*Valrhona’s Equatorial Dark Chocolate feves are amazing here, but your favorite chocolate will also work. Chocolate chips will also work.