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Double Chocolate Chip Swirl Cookies
Double Chocolate Chip Swirl Cookies
- Recipe Submitted by Panocha on 10/10/2014
Category: Chocolate, Cookies
Ingredients List
- ~~~~~~ Chocolate White Chocolate Cookie Dough ~~~~~~
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar
- 1 large egg*
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour (careful not to overmeasure)
- 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons (30ml) milk*
- 1 cup + 2 Tablespoons (202g) white chocolate chips
- ~~~~~~ Chocolate Chip Cookie Dough ~~~~~~
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg*
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup + 2 Tablespoons (202g) semi-sweet chocolate chips
Directions
Make the chocolate cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Again on low speed, mix in the milk until combined. The dough will be sticky. Fold in 1 cup of white chocolate chips.
Make the chocolate chip cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in 1 cup of chocolate chips.
Cover both cookie doughs with aluminum foil and chill for at least 2 hours or up to 3 days. Chilling is mandatory; the cookies will spread all over the place if the cookie doughs are not chilled. I recommend chilling for at least 4-6 hours for thicker cookies (as pictured).
Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Take 1.5 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Repeat rolling for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
Bake the cookies for 9-10 minutes. 11-12 minutes for a crispier cookie. The cookies will look very soft, puffy, and almost undone. Remove from the oven. With the remaining white chocolate and semi-sweet chocolate chips you have leftover, press a few into each cookie. (This is just for looks and not required.)
Allow the cookies to cool on the cookie sheet as they will continue to "bake" and set up. Cookies remain fresh and soft for up to 10 days in an airtight container at room temperature. They will not last that long! Cookie dough balls and baked cookies freeze well for up to 2 months.
Make the chocolate chip cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in 1 cup of chocolate chips.
Cover both cookie doughs with aluminum foil and chill for at least 2 hours or up to 3 days. Chilling is mandatory; the cookies will spread all over the place if the cookie doughs are not chilled. I recommend chilling for at least 4-6 hours for thicker cookies (as pictured).
Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Take 1.5 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Repeat rolling for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
Bake the cookies for 9-10 minutes. 11-12 minutes for a crispier cookie. The cookies will look very soft, puffy, and almost undone. Remove from the oven. With the remaining white chocolate and semi-sweet chocolate chips you have leftover, press a few into each cookie. (This is just for looks and not required.)
Allow the cookies to cool on the cookie sheet as they will continue to "bake" and set up. Cookies remain fresh and soft for up to 10 days in an airtight container at room temperature. They will not last that long! Cookie dough balls and baked cookies freeze well for up to 2 months.
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