Two-Tone Chocolate Chip Cookies Recipe

Two-Tone Chocolate Chip Cookies Recipe

about 5 1/2 dozen cookies


1/2 tspsalt (2 mL)
3/4 cupCHIPITS Semi-Sweet Chocolate Chips, melted (175 mL)
1 cupCHIPITS Semi-Sweet Chocolate Chips (250 mL)
1 cupCHIPITS White Chocolate Chips (250 mL)
1 cupsoftened butter or margarine (250 mL)
1 cuppacked brown sugar (250 mL)
1 cupgranulated sugar (250 mL)
2 eggs (2)
1 1/2 tspvanilla (7 mL)
2 1/2 cupsall-purpose flour (625 mL)
1 tspbaking soda (5 mL)


    1. Heat oven to 375°F (190°C).

    2. In a large bowl, beat butter, brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until creamy.

    3. In a medium bowl, mix flour, baking soda and salt. Gradually blend into butter mixture.

    4. Divide dough in half. Stir melted semi-sweet chocolate into one half of dough; mix well. Stir in 1 cup (250 mL) semi-sweet chocolate chips.

    5. Stir white chocolate chips into other half of dough.

    6. Take small portion of each dough and press together into a flat round. Place on baking sheet.

    7. Bake 8 to 12 minutes, or just until set. Let cool on wire rack.

    Makes about 5 1/2 dozen cookies.

    • Try placing white chocolate chips in dark dough and semi-sweet chocolate chips in light dough.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

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