I am thankful you landed here on these fantastic chocolate chip cookies.
Do you need a “Home Run” Double Chocolate Chip cookie recipe? These cookies are a combination of white chocolate and milk chocolate. They are soft & creamy on the inside and so yummy!
Just because I have added so many healthy recipes to my blog recently does not mean we do not bake and eat these “Home Run” Chocolate Chip Cookies all the time. I bake a lot of cookies. I love having cookie dough ready to pop into the oven and bake fresh cookies for my son, Casey’s High School baseball team. Caleb is my sous chef and baker in the family. He loves to bake Chocolate Chip Cookies. He gets to pass them out after Casey’s games. There is nothing like seeing someone smile after handing them a Chocolate Chip Cookies. I also get to see the smile on Caleb’s face while passing them out. It is a win, win.
We try to mix the dough up ahead of time, scoop the cookie dough out using an ice cream scoop onto a baking sheet and freeze the dough balls. After the cookie dough is frozen, I put the cookie dough balls in large freezer bags. This is an excellent way to have cookie dough ready to bake fresh cookies for games or anytime. When I prepare to bake cookies, I tease Caleb by saying do you want to bake some “Home Run” cookies. He just smiles. He enjoys baking and sharing his cookies with everyone.
These cookies are “Home Run” Chocolate Chip Cookies because they include a combination of creamy milk chocolate and white chocolate. They are soft on the inside. See my secrets below for baking great cookies! I have also included more of our favorite cookie recipes below.
You may want to check read my post on The Best Way to Freeze Cookie Dough.
Baking Cookie Tips
- Use butter and eggs at room temperature. You should be able to leave a finger print quickly in the butter.
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour!
- Mix in the dry ingredients just until you do not see any dry ingredients.
- Use parchment paper – I love parchment paper when baking. Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet with the cookies still on it. This will allow them to cool.
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
- FOR BEST RESULT REFRIGERATE DOUGH AT LEAST 30 MINUTES BEFORE BAKING
- FREEZING COOKIE DOUGH – Scoop the cookies onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock, and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer. This helps the cookies when baking. The cookies do not spread out so much. Also, you will have cookies on hand in case of an emergency.
- Do not over cook your cookies. Once you remove the cookies from the oven, they will continue to bake.
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- 3-3/4 cups all-purpose flour
- One teaspoon baking soda
- One teaspoon salt
- One tablespoon cornstarch
- ¾ cup unsalted butter, softened
- ¾ cup shortening
- 2 cups packed dark brown sugar
- 1 cup sugar
- 1½ TB pure vanilla
- Two whole eggs
- Two egg yolks
- 1 - 11-ounce bag of White Chocolate Chips (I use Ghirardelli Classic White Chips)
- 1 - 11-ounce bag of Milk Chocolate chips
- Sift together the flour, baking soda, salt, and cornstarch and set aside.
- Using an electric mixer, cream together the soft butter and shortening
- Mix in the granulated sugar and brown sugar until very creamy.
- Add the eggs one at a time.
- Mix in the pure vanilla.
- Slowly add the dry ingredients which you sifted JUST until blended. Do not over mix.
- Mix the white chocolate and milk chocolate chips in by hand.
- Use an ice cream scoop and drop cookies onto a baking sheet with parchment paper.
- FOR BEST RESULTS REFRIGERATE DOUGH AT LEAST 30 MINUTES.
- BAKING TIP: Place the pan of cookie dough in the freezer at least 20 minutes before baking.
- Bake 350 degrees for 20-23 minutes if using a ⅓ cup ice cream scoop.
- Bake 15 minutes if using a regular size ¼ cup ice cream scoop.
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