Comments on: Half-n-Half Chocolate Chocolate Chip Cookies

By: Betsy W.

Betsy W. — Sun, 07 Dec 2025 18:21:13 +0000

Delicious – soft and chewy. Makes very big cookies though so next time I will use a smaller cookie scoop to make them. Very tasty – everyone loved them.

By: Amy Beaver

Amy Beaver — Thu, 20 Feb 2025 02:34:53 +0000

Fun and tasty – a little dense and chewy very rich

By: Catherine S

Catherine S — Mon, 20 Jan 2025 16:46:39 +0000

LOVE this recipe! I used 15g of each dough to make a total of 30g per cookie and they were the perfect size, texture and flavor. A new favorite cookie recipe that I will make again and again! Thank you!

By: ET

ET — Sat, 18 Jan 2025 13:10:06 +0000

Another wow from The Vanilla Bean Blog! I subbed in some peanut butter chips for the chopped chocolate in the Chocolate Chip Dough and I am really glad I did. It complimented the Double Chocolate side nicely. Will surely make them again. Thanks for another great recipe Sarah!

By: Rachel

Rachel — Sun, 12 Jan 2025 17:34:01 +0000

I love that you hit upon this idea, because earlier this year I did something similar with your “pan-banging cookies” in 100 Cookies (casually known as “slammers” in our house, as in, “Mom, when are you going to make those Sugar Slammers again?”). I used the chocolate chip cookie as the base, but modified the amount of flour so that I could divide the dough into chocolate and plain. My teen son called them “Yin-Yang Cookies,” and he ADORED them!

By: Victoria

Victoria — Fri, 06 Dec 2024 12:47:22 +0000

Such an easy recipe to follow, looked great and tasted even better! Even my daughters liked them (they aren’t huge cookie lovers) but these were so chewy and more ish! My new fave cookie recipe, thank you ???

By: Barbara

Barbara — Wed, 07 Feb 2024 22:01:47 +0000

These are very good, but a little too sweet for me. How much could I decrease the sugars by and not ruin the cookie?

By: Sarah Kieffer

Sarah Kieffer — Tue, 06 Feb 2024 22:56:32 +0000

In reply to CLAIRE.

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.

By: Sarah Kieffer

Sarah Kieffer — Tue, 06 Feb 2024 22:33:41 +0000

In reply to Elise. Hi Elise - Yes, 1 tablespoon of each and combine them together.

By: Sarah Kieffer

Sarah Kieffer — Tue, 06 Feb 2024 22:24:05 +0000

In reply to Caitlin.

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.