Love black and white cookies? Or those little chocolate/vanilla ice cream cups? Then these are the cookies for you.
Half vanilla with chocolate chips, half chocolate with vanilla chips, you get the best of both worlds with these easy, one-bowl cookies.
The recipe makes one dozen thick, chewy cookies but easily scales up – just double the ingredients!
“Half and Half” Cookies:
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all–purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup white chocolate chips
Line two baking sheets with parchment paper.
Beat the butter and both sugars till light and fluffy; scrape down the sides. Add the egg and vanilla and beat again. Add the flour, baking soda and salt and beat till just incorporated; scrape down the sides. Transfer half the batter to a clean bowl and fold in the semi-sweet chocolate chips.
Add the cocoa powder to the mixer bowl and beat till just incorporated. Fold in the white chocolate chips.
Use a small cookie scoop or tablespoon to transfer the dough to one of your prepared baking sheets – you should have 12 mounds of each flavor.
Take one mound of each of the doughs and gently push together to adhere. Roll into a smooth ball and return to the baking sheet. Repeat with all of the dough and chill till firm, about one hour.
Pre-heat the oven to 375 degrees.
Transfer 6 of the cookies to the other sheet and space them evenly apart. Bake for 9 – 11 minutes or till golden brown; transfer to a wire rack to cool completely.
