Two Tone Chocolate Chip Cookies, this is a delicious big batch cookie recipe with double chocolate cookies

Two Tone Chocolate Chip Cookies

Course: Biscuit/Cookies
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Servings: 50 cookies
Calories: 163 kcal
Author: Sara

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.

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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

  1. Use a stand mixer or electric hand beaters and in a large bowl cream butter, sugar until pale and creamy.

  2. Beat egg into butter mixture until well combined.

  3. Add sifted flour, cocoa and bicarbonate of soda, mix on slow speed until well combined.

  4. Reserve around 1/4 cup of the white chocolate chips and stir the remaining white chocolate chips into the cookie dough.

  5. 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

  1. Use a stand mixer or electric hand beaters and in a large bowl cream butter, sugar until pale and creamy.

  2. Beat vanilla bean paste into the butter mixture.

  3. Beat egg into butter mixture until well combined.

  4. Add sifted flour and bicarbonate of soda, mix on slow speed until well combined.

  5. Reserve around 1/4 cup of the dark chocolate chips and stir the remaining dark chocolate chips into the cookie dough.

  6. 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

  1. Preheat oven 180 deg C (360 deg F).  Line 2 baking trays with baking paper.

  2. 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.

  3. 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.

  4. Top the cookie with a couple of extra chocolate chips.  White on the chocolate dough and dark on the vanilla dough.

  5. 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.

  6. 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

  7. Store cookies in an airtight container.

Recipe 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 Facts
Two Tone Chocolate Chip Cookies
Amount Per Serving
Calories 163 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 77mg 3%
Potassium 75mg 2%
Total Carbohydrates 21g 7%
Sugars 12g
Protein 2g 4%
Vitamin A 3.2%
Calcium 3.1%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.