Half and Half Cookies

Ingredients

Double chocolate dough

• 1 cup butter, melted
• ⅔ cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp cornstarch
• ½ tsp salt
• 2¾ cups all-purpose flour
• 1½ cups chocolate chips

Chocolate chip dough

• 1 cup cold butter, cut into small pieces
• 1 cup brown sugar
• ½ cup sugar
• 2 eggs
• 2 tsp vanilla
• 3¼ cups flour
• 2 Tbsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 cups chocolate chips

Directions

Double chocolate dough

1. Place the melted butter in a stand mixer. Add both sugars and mix on low until smooth.
2. Mix in the eggs and vanilla on medium until combined.
3. Mix in the cocoa, baking soda, cornstarch, and salt. Slowly add the flour and mix just until the dough comes together, scraping the bowl.
4. Slowly mix in the chocolate chips. Set aside.

Chocolate chip dough

1. Beat the cold butter, brown sugar, and sugar until super light and fluffy. Add the eggs and vanilla and beat until combined.
2. In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Add to the creamed mixture and mix until just combined.
3. Stir in the chocolate chips.

Shape and bake

1. Scoop one cookie scoop of each dough. Press the flat sides together and roll into a ball.
2. Place the dough balls in freezer bags and chill at least 24 hours.
3. Bake on a parchment-lined sheet at 375°F for 9 to 11 minutes.
4. Optional: if the cookies need more color, broil 1 minute, watching closely.