For those times when you just can’t decide if you’d rather have a regular cookie with semi-sweet chocolate chips or a chocolate cookie with white chocolate chips, I present to you a cookie that seamlessly melds both worlds. These perfectly balanced Yin Yang Chocolate Chip cookies consist of a regular chocolate chip cookie on one half and a chocolate cookie with white chocolate chips on the other. They’re thin, yet sturdy with a soft center and crispy edges. So no need to go to yoga to get centered; go get your Zen on by baking these cookies!
Yin Yang Chocolate Chip Cookies
(from King Arthur Flour)
Makes about 40 cookies.
2/3 cup (5 ounces) light brown sugar, firmly packed
2/3 cup (4 5/8 ounces) granulated sugar
1/2 cup (8 tablespoons; 4 ounces) soft unsalted butter
1/2 cup (3 1/4 ounces) vegetable shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
1/4 (3/4 ounces) cup Dutch-process cocoa
2 teaspoons milk
1 cup (6 ounces) white chocolate mini chips or regular chips
1 cup (6 ounces) semi-sweet chocolate mini chips or regular chips
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, vanilla and almond extracts, and vinegar, beating until smooth and creamy.
- Add the egg, beating again until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- In a separate bowl, combine the flour, salt, and baking soda. Then mix the flour mixture into the wet ingredients.
- Divide the dough in half (if you have a scale, each half will weigh about 14 ounces or 396g.)
- Mix the cocoa, milk, and white chocolate chips into one half of the dough.
- Mix the semi-sweet chocolate chips into the other half of the dough.
- Use a spoon (or a teaspoon cookie scoop) to scoop the chocolate dough onto the prepared baking sheets, leaving 2″ clearance on all sides.
- Rinse off your spoon or cookie scoop, then scoop balls of lighter dough right next to the balls of chocolate dough.
- Using your hands, press the two doughs together and roll them into a ball, being sure not to blend them. Press down lightly on the balls to flatten slightly. Note, in order to get the “yin yang” look to the cookies, make sure that half of the regular dough and half of the chocolate dough is visible when you place the dough ball on the cookie sheet.
- Bake the cookies for 9 to 11 minutes, until their edges are set and the middles are still slightly soft.
- Remove the cookies from the oven, and cool them on the pan until they’re set enough to move without breaking.
- Repeat with the remaining dough.