Black and White Double Chocolate Chip Cookies

Recipe by The Honey Blonde

Ingredients

• ½ cup butter, unsalted (softened)
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 tbsp molasses
• 1 egg
• 1 tsp vanilla extract
• 1¼ cup all purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup semi sweet chocolate chips
• ½ cup butter, unsalted (softened)
• ⅓ cup granulated sugar (Plus 1 tbsp)
• ⅓ cup brown sugar
• 1 tbsp molasses
• 1 egg
• 1 tsp vanilla extract
• 1¼ cup all purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup white chocolate chips

Method

1. First make the chocolate chip cookie dough. In a medium to large bowl, cream together butter, sugars, and molasses until light and fluffy. Beat in egg and vanilla.
   
   Add in flour, baking soda, and salt then mix until just combined. Fold in the chocolate chips. Then set aside. In another bowl, repeat the same steps for the chocolate white chocolate chip cookie dough.
   
   Cream together butter, sugars, and molasses. Beat in the egg and vanilla. Then mix in the flour, cocoa powder, baking soda, and salt. Then fold in the white chocolate chips.
   
   Spoon about 1 tbsp of the chocolate chip cookie dough onto a baking sheet. Spoon 1 tbsp of the chocolate cookie dough next to the plain chocolate chip cookie dough. Roll the two doughs together in the palm of your hand.
   
   Repeat with the rest of the dough. Place the balls of dough about 2 inches apart on the baking sheet. Sprinkle with sea salt. Let chill in the fridge for at least 30 minutes.
   
   Meanwhile, preheat the oven to 350. Bake cookies for 15 to 20 minutes, until edges have set and the middle is still barely doughy. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

View the recipe instructions at The Honey Blonde