Two buttery chocolate chip cookie doughs—one with an extra hit of chocolate—are baked together to make these scrumptious cookies.
- Prep time 30 minutes
- Total time 1 hour
- Credits : Canadian Living Magazine
Ingredients
Chocolate Chip Cookie Dough:
Double Chocolate Chip Cookie Dough:
Method
Chocolate Chip Cookie Dough: In bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture until combined. Stir in chocolate chips; set aside. (Make-ahead: Roll into log and wrap in plastic wrap, twisting ends to seal; refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes before continuing with recipe.)
Double Chocolate Chip Cookie Dough: In bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking soda and salt; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Roll into log and wrap in plastic wrap, twisting ends to seal; refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes before continuing with recipe.)
Assembly: Scoop 1 tbsp of each dough; gently press together into ball. Repeat with
remaining dough. Arrange, seam side up, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden and firm to the touch, about 12 minutes. Let cool completely on pans. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: For a swirled look, roll one tablespoon of each dough together into a ball instead of pressing them together.
Makes about 18 cookies.
Nutritional facts per cookie: about
- Fibre 2 g
- Sodium 193 mg
- Sugars 27 g
- Protein 4 g
- Calories 318.0
- Total fat 17 g
- Potassium 133 mg
- Cholesterol 51 mg
- Saturated fat 10 g
- Total carbohydrate 41 g
%RDI
- Iron 11.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 10.0
