Half & Half Cookies

These cookies are so cute, and a great way to enjoy two different types of cookie at once! We highly recommend using Ghirardelli white chocolate chips if possible, as most other "white chips" are not actual white chocolate and the flavor is NOT the same.

Half & Half Cookies

servings: 3 dozen
time: 3 hours

Chocolate Chip Cookie Dough:
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chips
White Chocolate Chip Cookie Dough:
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 2⁄3 cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 Tbsp milk
  • 1 cup white chocolate chips
  1. Make your chocolate chip cookie dough: in the bowl of your stand mixer, cream your butter and sugars.
  2. Add the eggs, one at a time, while leaving mixer on.
  3. Add vanilla and mix until incorporated.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Add flour mixture to wet ingredients gradually and mix until fully incorporated.
  6. Add chocolate chips and mix until distributed.
  7. Remove dough to a separate bowl and cover with plastic wrap.
  8. Now, make your white chocolate chip cookie dough: in the washed and dried bowl of your mixer, cream butter and sugars.
  9. Add egg and vanilla and mix.
  10. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  11. Gradually add your flour mixture to your wet ingredients and mix until fully incorporated.
  12. Add milk with mixture on low speed.
  13. Add white chocolate chips.
  14. Cover bowl tightly with plastic wrap. Chill both doughs for at least 1 hour.
  15. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  16. Scoop 1 Tbsp of each dough, and then gently press or roll the doughs together to form a ball. Make sure the two balls are well joined. Place balls about 2" apart on baking sheets.
  17. Bake for 10-12 minutes, until edges of cookies are just beginning to brown.
  18. Allow cookies to cool on pan for 2-3 minutes, then remove to wire racks to cool completely.


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