Best of Both Worlds Cookies
To make these, we create the cookies as normal until we reach the point of adding flour. At this point, we split the dough into two bowls, adding flour and baking powder to half. Then we add flour, baking powder and cocoa powder to the other half (taking out just a little flour to compensate). This recipe makes about 12, feel free to make them bigger/smaller if you like.
Print
Pin
Servings: 12
Ingredients
- 125 g Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 1 tsp Vanilla Extract
For the Vanilla Dough
- 140 g Plain Flour
- 1.5 tsp Baking Powder
- 100 g White Chocolate Chopped
For the Chocolate Dough
- 125 g Plain Flour
- 1.5 tsp Baking Powder
- 1.5 tbsp Cocoa Powder
- 100 g White Chocolate Chopped
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Split the dough into two bowls - either eyeball it, and do it roughly. Or you can place a bowl on scales, and weigh about 200g mixture into each bowl.
- To one bowl, add the flour and baking powder. To the other, add the flour, baking powder and cocoa powder. To both, add about 100g chopped white chocolate. Stir together until a fairly stiff cookie dough forms. Chill for 30 mins in the fridge.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop about a tsp of dough from each bowl and push together, to form a ball - half vanilla and half chocolate. Place on a baking tray. Repeat for all dough, placing only 3-4 balls per tray.
- Bake for 9-11 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Let cool on a wire rack before serving (although they are wonderful while still warm).