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Follow the Ruels

Black and White Double Chocolate Chip Cookies

May 2, 2018

Can’t decide between a classic chocolate chip cookie, and a reverse chocolate chip cookie (chocolate cookie with white chocolate chips)? Well, you don’t have to! Instead, make these ying-yang-esque cookies which combine them both to make a black and white double chocolate chip cookie. 

Boy, that’s a mouthful. And so are the cookies!

If you follow me on Instagram, you may have caught my Instagram story about how my husband gave these cookies his stamp of approval. Normally, he is not a sweets eater. He is constantly turning down my invitation to try any of my baked goods. 

However, these cookies caught his eye and he asked me if he could have one (color me shocked!). After his first bite he said, “Wow, these are actually pretty good.” 

Actually pretty good. Now that’s a seal of approval if I have ever heard one. 

But really, these are so delicious. I love the combination of the classic cookie and it’s mirror image. There are so many layers of chocolate flavor, from the cocoa powder in the chocolate cookie, to the semi-sweet chips, to the super sweet white chocolate. Like I said, they are a mouthful in the best way possible!

How to Make Them

If you have ever made chocolate chip cookie dough before, you are in luck because that training will come in handy for these cookies. You will not only make one, but two chocolate chip cookie doughs which will be combined together to make these black and white double chocolate chip cookies. 

Spoon about 1 tbsp of dough onto the a baking sheet, then spoon the same amount of the other dough right next to it. 

I like to use this cookie dough scoop which makes the perfect sized cookie.

Roll the both of the cookie dough balls together to form one ball of dough. Then sprinkle a little bit of flaky sea salt on top (because every chocolate chip cookie needs a bit of sea salt). 

Once they come out of the oven, the cookies will form this ying and yang of chocolate and non-chocolate cookies. 

But together they form this wonderfully delicious cookie that combines all of the best types of chocolate. 

Supplies and Recipe

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/ Filed In: Cookies, Cookies New, Desserts, Eat
Tagged: chocolate, chocolate chip cookies, chocolate chips, cocoa powder, cookies, white chocolate

Classic Chocolate Chip Cookie

June 11, 2014

Chocolate-Chip-Cookie-1
A few months ago, I had the bright idea to find the best chocolate chip cookie recipe. I was going to create this bracket, and pin one recipe against another until I found my all time favorite chocolate chip cookie. Come, to think of it, it might have been around March Madness, which would explain a lot.

I made two recipes, and didn’t get a whole lot further. Partially because I got lazy and partially because I found this article on the Serious Eats Food Lab. Essentially, Kenji spent a whole lot of time trying to do the same thing I was going to do, but a lot more scientifically. I did make his recipe, and yes, it is pretty great. But, of course, I had to try to make it my own using some of the information I gathered from his article.

Chocolate-Chip-Cookie-4One of main differences in Kenji’s recipe versus a typical recipe is that he uses brown butter, which give the cookies a bit of nuttiness. Well, browning butter tests my patience, so instead I added a touch of espresso powder (which I use in a lot of my chocolate recipes). It doesn’t make the cookies taste like coffee, instead they take on a nutty, maple-y flavor that really adds some depth.

Chocolate-Chip-Cookie-5But like Kenji, I did add sea salt to the tops of my cookies. If you take only one thing away from this post, please add sea salt to your cookies. Sea salt takes a normal chocolate chip cookie and elevates it.

Do you have a favorite chocolate chip cookie recipe? What is your “secret ingredient”?

 

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/ Filed In: Eat
Tagged: chocolate, chocolate chips, cookie, sea salt

Milk and Cookie Shots

May 28, 2014

BBC-Cookie-Cups7Last year, Dominque Ansel turned pastry making on its head when he came out with the cronut. Now, it seems like he is making it his full time job to come up with crazy, delicious, hybrids of some of our favorite treats. A few months ago, I saw a couple things pop up on Pinterest about one of his latest creations – cookie shots. Now, I had actually attempted to make a cronut but completely and utterly failed. The cookie shot, on the other hand, seemed like something I could do!

A few other sites have tried their own version of the cookie shot, too. While I am sure they are wonderful and delicious, what I didn’t really like about those is that they used some weird metal form to get the shot glass shape that I doubt anyone just keeps on hand in their kitchen. At least I sure don’t. So I turned to my trusty popover tin! The beauty of it is that its deeper and a bit narrower than a muffin tin. And while it might be bigger than a shot glass, who really cares when that shot glass is a cookie?


I did, however, use an actual shot glass (this one is from the good ol’ college days and has my sorority crest on it – classy!) to help me form the cookie shot. The dough itself is very crumbly – I basically just altered a standard shortbread recipe – so it can be a bit challenging to form. I first packed in about 1 tbsp of dough on the bottom, set the shot glass in place, and filled the space around it with more dough. Then I wiggled the glass around to help me press the dough against the walls of the tin. I went back in with my fingers to make sure the dough was nice and packed. Once all 6 tins were done, I popped them in the oven to bake for about 10 minutes.


After allowing the cups to cool completely and removing the baked cups from the tin, I poured in some melted chocolate working it around the cup until it covered all sides. Once it was coated how I liked, I flipped the cup upside down on a wire rack over a baking sheet covered in parchment. This not only helps to get the chocolate evenly disbursed, but any extra chocolate will just drip right on to the sheet. Once they were all lined with chocolate, I placed the whole sheet into the freezer for about 15 minutes until the chocolate was hard.

BBC-Cookie-Cups8From here, you could just leave them in the freezer until ready to use, or immediately fill them up with milk. I chose to add in a bit of Baileys to make it more of an adult treat. Needless to say, if making these for kids, forgo the Baileys. But you could add some coffee creamers to the milk to make different flavors. Or if you are really feeling indulgent, what about espresso or ice cream?

BBC-Cookie-Cups9

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/ Filed In: Eat
Tagged: bake, chocolate, chocolate chips, cookie, cups, milk

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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