1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup plus 2 tablespoons white chocolate chips
3/4 cup unsalted butter, soft (chocolate chip dough)
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoon cornstarch
Instructions
More Ingredients-
1 teaspoon baking soda
1/2 teaspoon salt
1 cup - 2 Tablespoons semi-sweet chocolate chips
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.
Originally Submitted
3/18/2015
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