Black & white chocolate-chip cookies: Twice the taste?
By Tali Simon | August 22, 2011
These black & white cookies remind me a lot of the double-decker brownie/blondies that I blogged about last week. As with those double-deckers, I was kind of expecting this recipe to give me a cookie that tastes twice as good as usual. You know, because of the double thing. But maybe that just wasn’t reasonable.
Now don’t get me wrong, these cookies are perfectly fine. It’s just that, in terms of taste, they’re more or less like every other chocolate-chip cookie you’ve met.
So why should you make them? I hate to say it, but it’s what’s on the outside that counts.
People get excited when they see a cookie that looks a little different. At both Shabbos meals that my husband and I brought these to, they were devoured amid many compliments. Kids, by the way, were especially big fans.
The one thing I wish I’d done is read the baking tip on the bottom of the recipe page. Apparently, the trick to making cookies look like they have a lot of chocolate chips is sticking some of the chips on at the very end, right before baking. Mixing them all into the batter means there will be lots of chips inside the cookies, but none too visible on top.
It’s hard to get the shape exactly right, but with a bit of practice, you should get the hang of it. And the truth is, there can’t really be a right or a wrong way to do this. So don’t freak.
Next time, I’ll just save some chips for the end and they’ll be (dare I say?) twice as cool.
Update (August 10, 2012): It had been nearly a year since I made these cookies, so I broke out the two bags of chocolate chips and gave them another go. They really are much prettier with the chips on top, don’t you think?
Adapted from Carine Goren’s Sweet Secrets
Yield: 28-30 cookies
Ingredients
Cookie dough
- ½ cup unsalted butter (or margarine), softened
- ½ cup + 2 Tbsp white sugar
- ¾ cup dark brown sugar
- 1 tsp vanilla extract
- ¼ cup canola oil
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Light dough
- ¼ cup flour
- 2/3 cup chocolate chips
Dark dough
- ¼ cup unsweetened cocoa powder
- 2/3 cup white chocolate chips
Directions
1. Cream the butter with both sugars and vanilla on medium speed. Add the eggs one at a time, followed by the oil, and beat until smooth.
2. With the mixer on low speed, add the 2 cups flour, baking soda, and salt. Stir just until a dough forms.
3. Divide the dough equally between two bowls.
4. Add the remaining ¼ cup flour and (brown) chocolate chips to one bowl and mix well. Add the cocoa and white chocolate chips to the second bowl and mix well.
** Although the cookies can be made at this point, the dough will be easier to roll if first refridgerated for 1-2 hours. **
5. Preheat the oven to 375 F/190 C.
6. With slightly wet hands, roll each dough into 1-inch balls. Join pairs, one dark with one white, rolling each pair together gently into a single ball.
7. Place the dough balls, spacing them evenly, on a parchment-lined baking sheet. If you like, top the light sections of the dough with regular chocolate chips and the dark sections of the dough with white chocolate chips.
8. Bake for 12 minutes. Cool slightly and serve. Store in a sealed container at room temperature.
- 2 comments • Desserts • Pareve Recipes
- Tagged as: chocolate • cookies • dessert • hostess gift • white chocolate
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