Chocolate Chip Crisscross Cookies
This is my riff on Allrecipes' Best Chocolate Chip Cookies. I turned half the dough into a chocolate dough with white chips, then used a technique from my cookbook, Marbled, Swirled, and Layered, to put the two halves together in a crisscross way. I also sprinkled Maldon® salt on top, which helps cut the sweetness and adds an extra little crunch.
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Recipe Summary
Ingredients
18
Original recipe yields 18 servings
Directions
Cook's Note:
Unsweetened Dutch-process cocoa is a darker cocoa that has been acid neutralized. If you can't find it, you can use Hershey's(R) Special Dark(R) Cocoa.
Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.
Nutrition Facts
Per Serving:
361 calories; protein 4.3g; carbohydrates 49.7g; fat 17.7g; cholesterol 49.9mg; sodium 246.2mg.
Full Nutrition