Yin-Yang Chocolate Chip Cookies

INGREDIENTS:

YIELD: about 24 cookies

    • 4 oz (125 gr) unsalted butter, at room temperature
    • 1/2 cup (100 gr) sugar
    • 1/2 cup (100 gr) brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 1 1/4 cup (190 gr) all-purpose flour, divided
    • 1/2 teaspoon salt
    • 1/4 cup (25 g) unsweetened cocoa powder
    • 1/2 cup (90 gr) semi sweet (or milk) chocolate chips
    • 1/2 cup (90 gr) white chocolate chips

PREPARATION:

TIME: 20 minutes to prepare, 2 hours to chill, 12 minutes to bake


    Cream well one stick of butter, the brown and white sugars with an electric mixer.

    Beat in the egg and the vanilla extract until smooth.

    Add 1 cup (only) of flour, and half teaspoon of salt. Mix until just combined.

    Move about half of the dough to another bowl.

    Add 1/4 cup of flour and mix.

    Fold in the white chocolate chips. Set aside.

    Add 1/4 cup of unsweetened cocoa to the other half of the dough, and mix until combined.

    Fold in the semi-sweet chocolate chips.

    Place the vanilla and the chocolate cookie dough each on a piece of plastic wrap (or wax paper).

    Shape each into two logs about 1.5 inches (3.8 cm) diameter and about 15 inches (38 cm) long.

    Wrap separately and refrigerate for at least one hour. If you are short in time and have space in your freezer, freeze for about 15 minutes.

    When still wrapped,    of each log, so that the log cross-section takes a round teardrop shape (think yin or yang).

    Unwrap from plastic wrap and put the two logs together. The cross section of the chocolate/vanilla log has the yin-yang design.

    Wrap again and refrigerate for at least one other hour.

    Preheat the oven to 350°F (175°C).

    Unwrap the log and slice into about 24 cookies (each around 5/8 of inch). Suggestion: Use a sharp knife - you will need to cut through some of the chocolate chips. And have the vanilla side on top for a cleaner cut. Wipe the knife in between cookies if necessary.

    Place the cookies face up on a baking sheet lined with parchment paper.

    Leave enough space around each cookie.

    If you are not baking all the cookies at once, place the cut cookie bake in the refrigerator.

    This will ensure that cookies will stay nice and thick when baking.

    Bake for around 12 minutes. Remove when barely colored around the edges. The cookies should be almost undercooked.

    Remove from the oven, and add the black and white chocolate chip to each opposite color cookie. You need to do this when the cookies are still oven hot, and soft.

    They will harden when cooling down.

    Move to a cooling rack and let them cool down and harden.