Friday, April 28, 2017

Yin-Yang Chocolate Chips Cookies

Now you can enjoy two cookies in one
with these picture perfect, chocolate and vanilla, chocolate chip yin-yang cookies 

What's your favorite cookie?! 
The soft and perfectly chewy, the forever classic vanilla cookie exploding with melty white chocolate chips. 
The dark and fudgy, sinfully delicious chocolate cookie filled with bitter sweet chocolate chips. 
I know, I know. Decisions can be soooo hard sometimes ;)
Luckily today I'm making things easy for you. No need to play favorites and make choices. With this recipe you get the best of both world. Two different flavors put together in the ultime yin-yang cookie. Brilliant, right?!?

Are you as hypnotized by the chocolate/vanilla swirls as much as I am?! 
These cookies are the perfect balance of two opposite. The white and the dark chocolate, the vanilla and the cocoa dough complementing and enhancing each other. What more can you ask from a cookie?!?

Making cookies from scratch is not really hard, as I'm sure you know. 
This recipe starts out as any other (cream the butter with the sugars, add egg and flour...).
Then the cookie dough is divided in half. White chocolate chips are folded into half, cocoa powder and chocolate chips into the other half. 
Shape the dough into two long logs, and refrigerate to harden. Shape into teardrops and put the two colors together making one big log (make sure to check out the pictures and video below to see how). 
Refrigerate some more, slice in cookies and bake. For a thick cookie, make sure the dough is really cold when it goes in the preheated oven. 
Then (and only then) let's add the final touch. The opposite color chocolate chips to give the white to the yin, and the dark to the yang. 
Completely balanced and perfectly complete. 
Enjoy :)


YIELD: about 24 cookies                                   PRINTABLE RECIPE
    • 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


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 - save the rest for later) 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,   press down with your fingers one long side of each log, so that the log cross-section takes a round teardrop shape (think one color of the yin-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 back 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, wait at least half hour (if you can!) and enjoy :)


    1. Perfect post, these days I am having mid night craving for something sweet and this looks perfect to have. Thank you for sharing complete recipe with us and keep posting more such posts

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