Double Chocolate Chip Swirl Cookies

• Vegetarian

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light or dark
  • 3/4 cup Brown sugar, light or dark
  • 5/8 cup Cocoa powder, unsweetened
  • 2 tsp Cornstarch
  • 3 cup Flour
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 1 1/8 cup Semi-sweet chocolate chips
  • 3 tsp Vanilla
  • 1 1/8 cup White chocolate chips

• Dairy

  • 2 2 tablespoons (30ml milk
  • 1 1/4 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg1
• 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) milk2
• 1 cup + 2 Tablespoons (202g) white chocolate chips
• 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 egg1
• 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 350°F (177°C). 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. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.