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“Home Run” Double 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!
Diane @Recipes for our Daily Bread
One teaspoon baking soda
One teaspoon salt
One tablespoon cornstarch
packed dark brown sugar
Two whole eggs
Two egg yolks
1 - 11-
bag of White Chocolate Chips
I use Ghirardelli Classic White Chips
1 - 11-
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 that has been lined 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 375 degrees for 24 minutes if using a 1/3 cup ice cream scoop.
Bake 15 minutes if using a regular size 1/4 cup ice cream scoop.
One batch of cookies makes 3 dozen.