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    Home » Recipes » Blog

    Two Tone Chocolate Chip Cookies

    January 22, 2018 By Sara McCleary Updated March 16, 2022 - This post may contain affiliate links

    Jump to Recipe

    Two Tone Chocolate Chip Cookies, Double Chocolate Cookies, or even Zebra Cookies.  A big batch cookie recipe that is perfect for school fetes or to make for gifts.

    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.

    Double Chocolate Two Tone Chocolate Chip Cookies with both white chocolate chips and dark chocolate chips

    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.

    These Two Tone Chocolate Chip Cookies remind me of yin and yang chocolate chip cookies

    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!

    Zebra Cookies or Two Tone Chocolate Chip Cookies, makes over 50 cookies!

    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 up to 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

    More Chocolate Cookie Recipes

    Chocolate Coconut Ganache Cookie Sandwiches - O M G
    Chocolate Sour Cherry Amond Cookies - sweet and sour triumph
    Macadamia White Chocolate Oat Cookies - an ANZAC twist
    Violet Crumble Cookies - an Aussie fave in a cookie
    Brown Butter Chocolate Chunk Cookies - choc with butter nuttiness

    PIN ME TO MAKE ME LATER

    Two tone chocolate and vanilla chocolate chip cookies on a napkin
    Two Tone Chocolate Chip Cookies, this is a delicious big batch cookie recipe with double chocolate cookies

    Two Tone Chocolate Chip Cookies

    Recipe Author: Sara McCleary
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hr 30 mins
    Cook Time 12 mins
    Total Time 1 hr 42 mins
    Course Biscuit/Cookies
    Cuisine Australian
    Servings 50 cookies
    Calories 163 kcal

    Ingredients

    Chocolate Cookie Dough

    • 150 grams butter (softened)
    • 220 grams (1 cup) dark brown sugar
    • 1 egg
    • 225 grams (1½ cups) plain flour
    • 50 grams (½ cup) cocoa powder
    • 5 grams (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 ¼ 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 ¼ 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.

    Notes

    If you don't want to bake all the cookies at once, you can prepare these cookies right up to before baking.  The all you 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.

    Nutrition

    Calories: 163kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gCholesterol: 20mgSodium: 77mgPotassium: 75mgSugar: 12gVitamin A: 160IUCalcium: 31mgIron: 0.8mg
    Keyword big batch cookie recipe, black and white cookie recipe, two tone cookies
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Lisa

      February 13, 2018 at 1:36 am

      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.

      Reply
    2. Marcellina

      January 24, 2018 at 8:29 am

      5 stars
      Great recipe! I love the idea of two toned biscuits and these look really crunchy, too!

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

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