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Can't decide between a classic chocolate chip cookie, and a reverse chocolate chip cookie (chocolate cookie with white chocolate chips)? Well, you don't have to! Instead, make these ying-yang-esque cookies which combine them both to make a black and white double chocolate chip cookie. Boy, that's a mouthful. And so are the cookies! If you follow me on Instagram, you may have caught my Instagram story about how my husband gave these cookies his stamp of approval. Normally, he is not a sweets eater. He is constantly turning down my invitation to try any of my baked goods. However, these cookies caught his eye and he asked me if he could have one (color me shocked!). After his first bite he said, "Wow, these are actually pretty good." Actually pretty good. Now that's a seal of approval if I have ever heard one. But really, these are so delicious. I love the combination of the classic cookie and it's mirror image. There are so many layers of chocolate flavor, from the cocoa powder in the chocolate cookie, to the semi-sweet chips, to the super sweet white chocolate. Like I said, they are a mouthful in the best way possible! How to Make Them If you have ever made chocolate chip cookie dough before, you are in luck because that training will come in handy for these cookies. You will not only make one, but two chocolate chip cookie doughs which will be combined together to make these black and white double chocolate chip cookies. Spoon about 1 tbsp of dough onto the a baking sheet, then spoon the same amount of the other dough right next to it. I like to use this cookie dough scoop which makes the perfect sized cookie. Roll the both of the cookie dough balls together to form one ball of dough. Then sprinkle a little bit of flaky sea salt on top (because every chocolate chip cookie needs a bit of sea salt). Once they come out of the oven, the cookies will form this ying and yang of chocolate and non-chocolate cookies. But together they form this wonderfully delicious cookie that combines all of the best types of chocolate. Supplies and Recipe


Servings

18

Total time

50 minutes

Cuisines

Courses

Dessert


Ingredients

  • 0.5 cup butter, unsalted
  • 0.33333333333333 cup granulated sugar
  • 0.33333333333333 cup brown sugar
  • 1 tbsp molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 1.25 cup all purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup semi sweet chocolate chips
  • 0.5 cup butter, unsalted
  • 0.33333333333333 cup + 1 tbsp granulated sugar
  • 0.33333333333333 cup brown sugar
  • 1 tbsp molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 1.25 cup all purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 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.