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Two-Chip Chocolate Chippers Recipe
Two-Chip Chocolate Chippers Recipe photo by Taste of Home

Two-Chip Chocolate Chippers Recipe

Read Reviews (20)
4.83 20
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 60 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Two-Chip Chocolate Chippers in Taste of Home October 2011, p73

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.

Reviews for Two-Chip Chocolate Chippers(20)

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 29, 2013

Love this recipe. Loads of chocolate chips. This is the only recipe I use anymore. Some times I omit the pecans.

MY REVIEW
Reviewed Jun. 1, 2013

I'd tried these cookies last year and I found this recipe to be really good! What I did do was make my adjustments to suit my tastes by using 1/2 cup each packed brown sugar and white sugar. I did add 1 tsp. salt & omitted the nuts! I generally don't add nuts to my own cookies as there are folks who are either allergic to nuts or just don't care for nuts! I think that instead of milk chocolate chips, you also can use peanut butter chips or butterscotch chips for variety in chip flavor! In recent times, I've been doing that when I make chocolate chip cookies!

I think it just depends on one's taste!

Also it depends on what type of chips I have available! I did grease the baking sheets-as a rule, I've done that for easier removal of the cookies from the baking sheets! I also stretch the dough by using a rounded teaspoonful of dough instead of the tablespoon! Thank you, Lee Ann Miller,

for this recipe! Dawn E. Lowenstein

MY REVIEW
Reviewed Jan. 14, 2013

LOVE these cookies! My Friends and family go crazy over these! LOVE all of Leeann's recipes!

MY REVIEW
Reviewed Nov. 8, 2012

This is the only recipe I use to bake CC cookies! It's fabulous.

MY REVIEW
Reviewed Nov. 7, 2012

These are yummy and always a big hit. I reduce the amount of chocolate chips by about 1/2 cup and sometimes use seasonal M&Ms for half the chips.

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