Dec13
Posted in: Food & Cooking, Recipes

12 Days of Cookies: Double Chocolate Chip Swirl Cookies Recipe

Tired of making tough choices during this Holiday Season? On day 12 of Above & Beyond’s 12 Days of Cookies, check out this decadent mix of several great chocolate options.

12 Days of Cookies: Double Chocolate Chip Swirl Cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 11 minutes

2 hours

Yield: 2.5 dozen cookies

12 Days of Cookies: Double Chocolate Chip Swirl Cookies

When you can’t decide between a chocolate chip cookie, a chocolate cookie, white chocolate, or semi-sweet chocolate – just make it all at once! Seriously. While these swirly cookies may look difficult to make, it’s really just two simple cookie doughs combined into one super soft (and incredibly rich!) cookie.

Each of the cookie doughs must be chilled for two important reasons: (1) so the dough is easy to work with when you are rolling and (2) so the cookies do not overly spread in the oven. Takes a bit of thinking ahead, but each super chocolate-y bite is worth it.

Ingredients

Chocolate Chip Cookie Dough

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

White Chocolate Chip Cookie Dough

1 cup all-purpose flour

1/2 cup + 2 Tablespoons unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg, at room temperature

1 teaspoon vanilla extract

2 Tablespoons milk

1 cup white chocolate chips

Instructions

    Make the chocolate chip cookie dough:
  1. Toss the flour, cornstarch, baking soda, and salt together in a medium bowl until combined. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
  3. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
  4. Turn the mixer off and pour the dry ingredients into the wet ingredients.
  5. Turn the mixer on low and slowly beat until a dough is formed.
  6. Once mixed, beat in the chocolate chips. The dough will be very thick.
  7. Make the white chocolate chip cookie dough:
  8. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  9. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
  10. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
  11. Turn the mixer off and pour the dry ingredients into the wet ingredients.
  12. Turn the mixer on low and slowly beat until a very soft dough is formed.
  13. Beat in the milk on medium speed, then the white chocolate chips. The dough will be very sticky.
  14. Cover both cookie doughs tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
  15. Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard.
  16. Bake the Cookies
  17. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  18. Measure 1.5 Tablespoons of chocolate chip cookie dough and roll into a ball.
  19. Take 1.5 Tablespoons of white chocolate chip cookie dough and roll into a ball.
  20. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie.
  21. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie.
  22. Bake the cookies for 10-11 minutes. The cookies will look very soft, puffy, and almost undone.
  23. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 1 week.

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Thanks to Sally of Sally’s Baking Addiction for this recipe.

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