Cookies

Half-n-Half Chocolate Chocolate Chip Cookies

chocolate chocolate chip cookies on white parchment
baked cookies on parchment paper

These are the Half-n-Half Chocolate Chip Cookies I’ll be making for the Bake a Difference event on Nov. 5 from 1 to 3 p.m. with my friend Zoe Francois (I hope you’ll join even if you’re not in the Twin Cities)! They’re part double chocolate cookies, part gooey chocolate chip cookie, based off my Chocolate Chip Cookie 2.0 recipe that so many of you love.

Sarah Kieffer, author of 100 cookies in her kitchen
photo by Caitlin Abrams

We’ll be baking some amazing desserts( Zoe will be making Basque Cheesecake with Roasted Pumpkin!) and raising money for Jose Andres’s World Central Kitchen.

From environmental catastrophes to upheaval around the globe, every penny raised helps World Central Kitchen provide meals in response to humanitarian, climate, and community crises.

How To Assemble The Cookie Dough:

  • In a large bowl, combine the melted butter, granulated and brown sugars, and salt. Mix to combine. Add the egg, yolk, vanilla, baking powder, and baking soda, and whisk together until totally combined. Add the flour and stir in until combined. Add the chopped chocolate and stir again. It may take a minute to incorporate all of the chocolate, and you can use your hands to knead it into the dough if necessary.

For the Double Chocolate Dough

  • Follow the directions above for the Chocolate Chip Cookie Dough (you can even use the same bowl!), but add the cocoa powder to the dough along with the sugars and salt.

To Assemble

  • Form the dough into balls, about 1 tablespoons each [25 g]. Press one ball of the Chocolate Chip Dough and one ball of the Double Chocolate Dough together, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball. Place 8 cookies on each sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
half and half cookie dough in cookie scoop
cookie dough balls on baking sheet

Measuring Flour

Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. 

Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours. 

Making the Cooking Dough Ahead + Freezing

Cookie dough can be formed and refrigerated overnight, then baked the next day; the cookies may need an extra minute to bake if chilled. Cookie dough can also be formed into balls and frozen for up to two weeks: let the cookies sit out at room temperature until the oven preheats. The cookies will need an extra minute if baked frozen.

half and half chocolate chocolate chip cookies on marble board

More Cookie Recipes:

chocolate chocolate chip cookies on white parchment

Half-n-Half Chocolate Chocolate Chip Cookies

Servings: 20 cookiees
Cook Time: 10 minutes
Gooey chocolate chip cookie dough and double chocolate cookie dough are baked together to create these delicious combo cookies!
Sarah Kieffer
4.80 from 15 votes
Print Pin Rate

Ingredients

Chocolate Chip Dough

  • 9 tablespoons [126 g] unsalted butter, melted and cooled slightly
  • 3/4 cup [150 g] granulated sugar
  • 3/4 cup [150 g] brown sugar
  • 3/4 teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups [284 g] all-purpose flour*
  • 7 oz [200 g] semi-sweet or bittersweet chocolate, chopped
  • Flaky salt, for sprinkling, optional

Double Chocolate Dough

  • 9 tablespoons [126 g] unsalted butter, melted and cooled slightly
  • 3/4 cup [150 g] granulated sugar
  • 3/4 cup [150 g] brown sugar
  • 1/2 cup [50 g] Dutch-process cocoa powder
  • 3/4 teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup [213 g] all-purpose flour
  • 7 oz [200 g] semi-sweet or bittersweet chocolate, chopped
  • Flaky salt, for sprinkling, optional

Instructions

Chocolate Chip Dough

  • In a large bowl, combine the melted butter, granulated and brown sugars, and salt. Mix to combine. Add the egg, yolk, vanilla, baking powder, and baking soda, and whisk together until totally combined. Add the flour and stir in until combined. Add the chopped chocolate and stir again. It may take a minute to incorporate all of the chocolate, and you can use your hands to knead it into the dough if necessary.

For the Double Chocolate Dough

  • Follow the directions above for the Chocolate Chip Cookie Dough (you can even use the same bowl!), but add the cocoa powder to the dough along with the sugars and salt.

To Assemble

  • Adjust an oven rack to the middle of the oven and preheat the oven to 400F [200C]. Line three sheet pans with parchment paper.
  • Form the dough into balls, about 1 tablespoon each [25 g]. Press one ball of the Chocolate Chip Dough and one ball of the Double Chocolate Dough together, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball. Place 8 cookies on each sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
  • Bake one pan at a time, rotating halfway through baking. Bake until the cookie tops are golden brown and the cookies are slightly puffed in the middle, about 10 minutes. Remove the baking sheet from the oven and use the back of a spoon to gently press the middle of each cookie to flatten it.
  • Let the cookies rest on the sheet pan for 5 minutes, then transfer them to a wire rack to finish cooling. Cookies are best eaten slightly warm, but can be stored in an airtight container for up to 3 days.
  • Cookies will soften the longer they sit. Cookie dough can be formed and refrigerated overnight, then baked the next day; the cookies may need an extra minute to bake if chilled. Cookie dough can also be formed into balls and frozen for up to two weeks: let the cookies sit out at room temperature until the oven preheats. The cookies will need an extra minute if baked frozen.

Notes

Variation: Double Chocolate Mint Cookies – add 1 teaspoon (more or less to taste) to the double chocolate dough base, along with the vanilla. Bake as directed. The mint flavor really shines through if baking the double chocolate base by itself (not mixing it with the chocolate chip cookie dough base), but is more muted as a half and half cookie. 
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. 
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours. 
*I prefer to sprinkle the flaky salt on the tops of the cookies before baking vs after – I think it helps bring out more flavor without tasting overwhelmingly salty. 
*Valrhona’s Equatorial Dark Chocolate feves are amazing here, but your favorite chocolate will also work. Chocolate chips will also work. 
  • Reply
    Caitlin
    Monday, February 5, 2024 at 7:11 pm

    3 stars
    This recipe tasted good but didn’t turn out like the pictures for me—I followed the weight measurements, but they spread like crazy and got thin and crisp. Maybe my butter was too warm or my sugar was a different brand? I’m planning to bake the rest from frozen at 350 to see if that helps.

    • Reply
      Sarah Kieffer
      Tuesday, February 6, 2024 at 4:24 pm

      Hi Caitlin – I haven’t had a problem with them spreading – What kind of flour did you use? And did you make any substitutions? Freezing them will help keep shape, but baking them at 350 won’t give them the puffy/gooey centers.

  • Reply
    Elise
    Saturday, January 27, 2024 at 5:06 pm

    Hi! How big would you recommend the cookie being? Do you use one table spoon for each cookie dough then just combine together? Thank you !

    • Reply
      Sarah Kieffer
      Tuesday, February 6, 2024 at 4:33 pm

      Hi Elise – Yes, 1 tablespoon of each and combine them together.

  • Reply
    CLAIRE
    Tuesday, January 9, 2024 at 7:13 pm

    4 stars
    These were SO good! However, mine came out pretty flat even with weighing all my ingredients. It’s possible that my oven could run hot but I noticed that the regular CCC 2.0 uses room temp butter. Is there a reason melted butter was used for this instead of room temp? I’m wondering if that’s what caused my cookies to spread more than they should have.

    • Reply
      Sarah Kieffer
      Tuesday, February 6, 2024 at 4:56 pm

      Hi Claire – I have made these many times and haven’t had them flatten as you describe – did you make any substitutions to the recipe, and what kind of flour did you use? You can freeze the dough for 30 minutes before baking to help the middles stay puffed and makes them extra gooey in the center.

  • Reply
    Lisa
    Sunday, December 31, 2023 at 5:58 pm

    5 stars
    Tried this recipe a few weeks ago and they are my new favourite cookie. I have made 2 batches already. I included them in my Christmas baking tins and they were a hit.

  • Reply
    MK
    Wednesday, December 20, 2023 at 6:38 am

    5 stars
    So excited by the idea of a half and half cookie that I’m going to try the double chocolate with your peanut butter cookie instead of the regular chocolate chip!

  • Reply
    Alana
    Saturday, November 18, 2023 at 11:17 pm

    5 stars
    Baked these for the first time today and this might just be my new favourite cookie recipe!

  • Reply
    Lindsay
    Sunday, November 12, 2023 at 2:34 pm

    5 stars
    We ate these pretty much straight out of the oven, allowing only for a short time of firming up, and ended up as big chocolately messes but happy with our life choices 🙂

  • Reply
    LindaZV
    Sunday, November 5, 2023 at 2:03 pm

    5 stars
    Very yummy and pretty looking cookie! I am not a fan of raw or partly cooked cookie dough (just a personal preference) so I baked these as traditional chocolate chip cookie – 325 degrees for 16-18 minutes. Also, I got nearly 4 dozen cookies by using one tablespoon of each type of dough in each cookie. I really like the dense, chewy texture of these cookies. Will definitely make them over and over!

  • Reply
    Sabrina
    Friday, November 3, 2023 at 8:51 pm

    5 stars
    yummy, I like chocolate up to a point, not over the top, but, well like this cookie, half and half, so thank you!

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