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.

Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
20 mins
Total Time:
50 mins
18 servings


  • 1 cup unsalted butter, room temperature

  • 1 cup white sugar

  • 1 cup packed dark brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 eggs

  • 2 ½ cups all-purpose flour, divided

  • 1 cup semisweet chocolate chips

  • cup unsweetened Dutch-process cocoa powder

  • 1 cup white chocolate chips

  • 1 teaspoon flaky sea salt (such as Maldon®) (Optional)


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

  2. 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.)

  3. 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.

  4. 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.

  5. 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 (per serving)

361 Calories
18g Fat
50g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 361
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 50mg 17%
Sodium 246mg 11%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 7%
Total Sugars 34g
Protein 4g
Calcium 54mg 4%
Iron 3mg 16%
Potassium 161mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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