These cookies offer two distinct flavors in one delicious bite. Makes about 43 cookies.
Course: Dessert, Snack
Keyword: chocolate, cookies
Servings: 43cookies
Author: Beth Cato
Equipment
parchment paper
food scale
teaspoon scoop or spoon
Ingredients
Main dough
3cupsall-purpose flour
1/2teaspoonbaking soda
pinchsalt
1cupunsalted butter room temperature (2 sticks)
1cupbrown sugar packed
1/2cupwhite sugar
2large eggs room temperature
2teaspoonsvanilla extract
11ounceswhite chocolate chips1 bag
Cocoa dough
1/4cupwhite sugar
1/4cupunsweetened cocoa powder sifted
Instructions
Preheat oven to 350-degrees. Line a large cookie sheet with parchment paper.
In a small bowl, sift together flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter, brown sugar, and white sugar until smooth, scraping the bottom of the bowl a few times to ensure everything is combined. Add eggs, one at a time, followed by the vanilla. Gradually beat in the flour mixture.
Use a food scale to divine dough in half between two bowls. To one dough, add the extra sugar and cocoa, stirring until the color is consistent. Divide the white chocolate chips in half between the two doughs and fold in to incorporate.
Use the teaspoon scoop to dole out one scoop of white dough, one scoop of cocoa dough and press together. Flatten slightly so that the half-and-half dough is visible. Set each combined dough ball spaced out on the baking sheet.
Bake for 11 to 13 minutes, until cookies look set. Let them rest on the sheet for about 5 minutes before transferring to a cooling rack. Store them in an airtight container for up to 3 days at room temperature.