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

prep:
20 mins
cook:
10 mins
additional:
20 mins
total:
50 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

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  • Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)

  • Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.

  • Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.

  • Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

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

361 calories; protein 4.3g; carbohydrates 49.7g; fat 17.7g; cholesterol 49.9mg; sodium 246.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2017
This recipe turned out amazing! I didn t have white chocolate chips or the same salt so I didn t include those in my cookies. They are delicious and I can t wait to share at Christmas. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/08/2017
This recipe turned out amazing! I didn t have white chocolate chips or the same salt so I didn t include those in my cookies. They are delicious and I can t wait to share at Christmas. Read More
(1)
Rating: 5 stars
03/18/2019
Bob you made a awesome cookie Read More
Rating: 5 stars
08/25/2019
So cute! Read More
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