Two Tone Chocolate Chip Cookies, Double Chocolate Cookies, or even Zebra Cookies. This is a big batch cookie recipe that is perfect for school fetes or to make for gifts.
Brown Butter Chocolate Chunk Cookies
Violet Crumble Cookies
Macadamia White Chocolate Oat Cookies
Chocolate Sour Cherry & Almond Cookies
The inspiration for these cookies came from an Australian supermarket magazine. I think it appeared in Coles’ Easter magazine last year (or the year before). Not quite sure, all I know is that the idea appealed to me and I kept the recipe before recycling the rest of the mag.
Coles called them Zebra cookies, but I don’t think the cookies resemble zebras. Sure they are two tone chocolate chip cookies, of zebra colouring, but no stripes. If anything they resemble the yin and yang symbol slightly. If you had a little patience you could really have fun playing around with that idea.
The original recipe called for a chocolate brownie recipe to be fused together with a cookie recipe. I wasn’t sold on having cookies with two different textures. I wanted my two tone chocolate chip cookies to be uniform in texture but still have the fun dual colouring. If you are interested in trying the original recipe you can find it on Taste.
It’s an easy recipe to make with a fun visual finish. You make two cookie dough mixtures, and then roll a bit of one and a bit of the other together before squishing them down on a baking tray to cook. Seriously quite simple!
I get anywhere between 50 and 52 decent size cookies from my recipe. It is a big batch recipe for big cookies. If you don’t want to bake all the cookies at once, you can prepare these cookies right up to the before baking stage. Then all you need to do is freeze them in a single layer, once frozen transfer them to a zip lock bag. You can then bake the cookies from frozen. That means you will always have cookies on hand!
Sara xxx
Two Tone Chocolate Chip Cookies
Ingredients
Chocolate Cookie Dough
- 150 grams butter (softened)
- 220 grams (1 cup) dark brown sugar
- 1 egg
- 225 grams (1.5 cups) plain flour
- 50 grams (1/2 cup) cocoa powder
- 1 teaspoon bicarbonate of soda
- 200 grams (1 generous cup) white chocolate chips
Vanilla Cookie Dough
- 150 grams butter (softened)
- 110 grams golden/raw caster sugar
- 1 teaspoon vanilla bean paste
- 110 grams brown sugar
- 1 egg
- 300 grams (2 cups) plain flour
- 200 grams (1 generous cup) dark chocolate chips
Instructions
Chocolate Cookie Dough
- Use a stand mixer or electric hand beaters and in a large bowl cream butter, sugar until pale and creamy.
- Beat egg into butter mixture until well combined.
- Add sifted flour, cocoa and bicarbonate of soda, mix on slow speed until well combined.
- Reserve around 1/4 cup of the white chocolate chips and stir the remaining white chocolate chips into the cookie dough.
- Scrape dough out of mixing bowl on to plastic wrap. Wrap the dough well and place in the fridge for 30 minutes or until firm.
Vanilla Cookie Dough
- Use a stand mixer or electric hand beaters and in a large bowl cream butter, sugar until pale and creamy.
- Beat vanilla bean paste into the butter mixture.
- Beat egg into butter mixture until well combined.
- Add sifted flour and bicarbonate of soda, mix on slow speed until well combined.
- Reserve around 1/4 cup of the dark chocolate chips and stir the remaining dark chocolate chips into the cookie dough.
- Scrape dough out of mixing bowl on to plastic wrap. Wrap the dough well and place in the fridge for 30 minutes or until firm.
Assembling & Baking Cookies
- Preheat oven 180 deg C (360 deg F). Line 2 baking trays with baking paper.
- Roll 1 tablespoon of each cookie dough into a ball. Press the balls together and then very gently roll it in your hand to join them.
- Place dough ball on the baking sheet and press down and flatten slightly. When doing this you want to ensure that you have both the vanilla and chocolate dough showing.
- Top the cookie with a couple of extra chocolate chips. White on the chocolate dough and dark on the vanilla dough.
- Repeat this process with the remaining cookie dough, leaving room to spread between the cookies. Store unused dough in the fridge until you are ready to bake the next batch.
- Place trays in the oven and bake for 12 minutes or until golden and cooked through. Leave on trays to cool for 5 minutes before transferring them to a cooling rack to cool completely
- Store cookies in an airtight container.
Lisa says
Chocolate chip cookies are my love, thanks for sharing this recipe, would love to give these two toned cookies a try at this coming weekend.
Marcellina says
Great recipe! I love the idea of two toned biscuits and these look really crunchy, too!