Two Tone Chocolate Chip Cookies

Two tone cookies are kind of fun if you're looking for something different and don't mind a little extra work. I'd seen these on Nosh with Me a long time ago and have been meaning to try them out for a while. Basically, you make a regular chocolate chip cookie dough, divide it in half, add more flour and chocolate chips to the first half the dough, and cocoa powder and white chocolate chips to the second half. Then you roll each type of dough into small balls, and combine one of each of the dough balls to make one cookie. Time consuming? Yes, but you literally get two cookies in one.

My only critique would be that the recipe calls for them to be baked at 375 degrees F., which I did. Next time, I'll bake them at 350 degrees, for a chewier cookie. But overall, these cookies were delicious and a fun alternative to a simple CCC.

Recipe for Two-Tone Chocolate Chip Cookies

(Source: Nosh with Me)

2 cups plus 3 Tbsp. AP flour, divided
1 tsp. baking soda
1 tsp. salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
1 tsp. vanilla
2 large eggs
1 cup semi sweet chocolate chips
3 Tbsp. dutch processed unsweetened cocoa powder, sifted
1 cup white chocolate chips

In a medium bowl, whisk 2 cups of flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat the butter on medium high speed until creamy. Add both sugars gradually, beating until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla and beat until combined. Add one third of the flour mixture on low speed, until incorporated. Gradually add remaining flour mixture, mixing until just blended. 

If you have a kitchen scale, weigh the dough and then divide into 2 equal portions (otherwise just eyeball it). To the first portion, add remaining 3 Tbsp. of flour and mix until incorporated. Then add the semisweet chocolate chips. Set aside. To the remaining portion of dough, add the sifted 3 Tbsp. of cocoa powder and the white chocolate chips. Mix until thoroughly incorporated. Chill the doughs in separate bowls for 2 hours (or overnight). 

Preheat oven to 375 degrees F. (I would try it at 350 degrees next time.) Line two cookie sheets with parchment paper.

Roll each type of dough by the rounded teaspoon into small balls. (Much smaller than you would for regular sized cookies.)

 Once all the dough has been rolled, take one dough ball from each type of dough and press together.

Roll the combined dough with your hands until one solid round is formed.

Place the ball on the cookie sheet so that dough ball has both colors side by side. Press gently to flatten slightly.
Bake for 10 to 12 minutes, or until the sides begin to turn golden brown. (Closer to 10 minutes for me.) Remove from oven and allow to cool on cookie sheets for 5 minutes before transferring to a cooling rack.