Half-and-Half Baked Chocolate Chip Cookies
Soft-baked cookies featuring a balanced blend of semi-sweet and white chocolate chips for a rich, mellow sweetness in every bite. This snack recipe, ready in about 27 minutes, layers unsalted butter, granulated sugar, light brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (227 g), softened unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g), packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1/2 cup (90 g) white chocolate chips
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream together 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy, about 3 minutes using an electric mixer on medium speed.
- Step 3: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated and smooth.
- Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Step 6: Fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips evenly throughout the dough.
- Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes until the edges are lightly golden but centers remain soft.
- Step 9: Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Frequently asked questions
How long does Half-and-Half Baked Chocolate Chip Cookies take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Half-and-Half Baked Chocolate Chip Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Half-and-Half Baked Chocolate Chip Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Baked Chocolate Chip Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-and-Half Baked Chocolate Chip Cookies?
Desserts snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
