Why pick one cookie when you can have two in one? This is what happens when you are an indecisive baker. The longest part of any baking session for me is simply deciding what to make. I have a bookmarks folder on my computer called ‘Sweet’ that has 480 recipes in. At home, we have over 200 cookery books. There’s Instagram inspiration, new magazines each month, dishes I have in restaurants that I want to recreate at home. Having so many options is exciting but it definitely makes narrowing it down to just one a challenge.
At university, I’m helped by the fact that my limited equipment, time and ingredients cupboard narrows down my options. Add in the fact that my friends’ requests will involve chocolate 99% of the time, and we’re getting easier still. I first saw this idea on Instagram and instantly wanted to make it. It’s a very simple idea – essentially this is just a chocolate chip cookie two ways – but it looks so much more interesting, and reminded me of the classic New York black and white cookies but without the kerfuffle of multiple icing bowls. The end result is super cute, giving you the best of cookie worlds without too much extra effort. And whilst looking cute is great, the proof is obviously in the taste which I can happily report doesn’t disappoint either, sitting on the cakey end of the cookie spectrum (the cocoa side tastes like a brownie). Enjoy!
Half-and-half chocolate cookies
- 150g butter
- 80g caster sugar
- 80g brown sugar
- 1 egg
- 200g plain flour
- 20g cocoa powder
- 1/2 tsp vanilla extract
- 80g dark chocolate chips, plus a few extra for sprinkling
- 80g white chocolate chips, plus a few extra for sprinkling
Preheat the oven to 180’C. Line two baking trays with baking paper.
Begin by creaming the butter and sugars together until light and fluffy. Add the egg and beat until fully combined. Divide the mixture in half (you can weigh it to be totally accurate), removing half the mixture to a separate bowl.
In one bowl, add 110g of the plain flour, the vanilla extract and the dark chocolate chips. Stir to bring together to a cookie dough. Take walnut size pieces of the dough and roll into balls.
In the second bowl, add the remaining 90g of plain flour, the cocoa powder and the white chocolate chips. Stir together to bring to a cookie dough. Take walnut size pieces of the dough and roll into balls.
Next, take one ball of each type of cookie dough and press together to make one cookie. Finally, press down slightly to flatten and place on the baking tray. Repeat with all remaining cookie dough.
Bake for 8-10 minutes until beginning to go firm. Scatter with the remaining chocolate chips whilst the cookies are still warm. Enjoy!