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Two-Chip Chocolate Chippers

 Two-Chip Chocolate Chippers
When baking this chocolate chip cookie recipe, I am a stickler for using one stick of butter and one stick of margarine—the combination of fats gives the cookies terrific texture. And do not use a scooper—the tool compacts the cookies too much. —Lee Ann Miller, Millersburg, Ohio
60 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/2 cup stick margarine, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon baking soda
  • 1-1/2 cups semisweet chocolate chips
  • 1-1/2 cups milk chocolate chips
  • 1-1/2 cups chopped pecans, optional


  • In a large bowl, cream the butter, margarine and sugars until light
  • and fluffy. Beat in eggs and vanilla. Combine the flour, pudding mix
  • and baking soda; gradually add to creamed mixture and mix well. Stir
  • in chocolate chips and pecans if desired.
  • Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking
  • sheets; flatten slightly with a glass. Bake at 375° for 8-10
  • minutes or until lightly browned. Remove to wire racks. Yield: 5
  • dozen.

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Two-Chip Chocolate Chippers (continued)

Nutritional Facts: 1 cookie (calculated without pecans) equals 109 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 76 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.