Half-n-Half Chocolate Chocolate Chip Cookies

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.