Two-Tone Chocolate Chip Cookies

Two-Tone Chocolate Chip Cookies IMAGE Image by: Two-Tone Chocolate Chip Cookies IMAGE Author: Canadian Living

Two buttery chocolate chip cookie doughs—one with an extra hit of chocolate—are baked together to make these scrumptious cookies.

  • Portion size 18 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

Chocolate Chip Cookie Dough:
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Double Chocolate Chip Cookie Dough:
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder sifted
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1 cup milk chocolate chips

Method

Chocolate Chip Cookie Dough: In bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture until combined. Stir in chocolate chips; set aside. (Make-ahead: Roll into log and wrap in plastic wrap, twisting ends to seal; refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes before continuing with recipe.)

Double Chocolate Chip Cookie Dough:
In bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking soda and salt; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Roll into log and wrap in plastic wrap, twisting ends to seal; refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes before continuing with recipe.)

Assembly: Scoop 1 tbsp of each dough; gently press together into ball. Repeat with
remaining dough. Arrange, seam side up, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets.

Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden and firm to the touch, about 12 minutes. Let cool completely on pans. (Make-ahead: Store in airtight container for up to 3 days.)

Tip from The Test Kitchen: For a swirled look, roll one tablespoon of each dough together into a ball instead of pressing them together.

Nutritional facts per cookie: about

  • Fibre 2 g
  • Sodium 193 mg
  • Sugars 27 g
  • Protein 4 g
  • Calories 318.0
  • Total fat 17 g
  • Potassium 133 mg
  • Cholesterol 51 mg
  • Saturated fat 10 g
  • Total carbohydrate 41 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Two-Tone Chocolate Chip Cookies

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