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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 (23)
4.73 23
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 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. Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine 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 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(23)

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (0)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 20, 2014

Was very disappointed. These had NO TASTE! I checked and rechecked to be sure I didn't leave anything out. I even added Extra flavoring and that didn't help. Sad, they looked so good but had no taste

MY REVIEW
Reviewed Jul. 17, 2014

I have made cookies very similar to this recipe many times and love the pudding in the mix. I also used chocolate pudding instead of vanilla. Try Toffee Bits in place of nuts! Very good also!!

MY REVIEW
Reviewed Jul. 17, 2014

I've been making these for a couple of years now & they're awesome!! Sometimes I use a chocolate pudding mix instead of vanilla.

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

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