Chateau Gateau

Roopa

I saw a picture of half and half yin-yangesque cookies, and I wanted to try and make them. It’s a little more challenging to get the actual yin-yang shape, but I was pretty content with how they turned out. It’s basically cookies and various types of chocolate, so there was really no way these wouldn’t taste amazing. 

I used the same recipe for both cookie types and just adapted them slightly. I made two separate cookie dough batches, and then just joined them together on the cookie sheet. 

CHOCOLATE COOKIE INGREDIENTS

• ½ cup flour minus 1 tbsp., sifted
• ¼ tsp. baking soda
• 1/6 cup packed brown sugar
• 1 tbsp. white sugar
• 2 tbsp. cocoa
• pinch of salt
• 50 g butter, melted
• 1.5 tsp. vanilla
• ½ cup white chocolate chips
• 1 tbsp. milk

COOKIE INGREDIENTS

• ½ cup flour, sifted
• ¼ tsp. baking soda
• 1/6 cup packed brown sugar
• 1 tbsp. white sugar
• pinch of salt
• 50 g butter, melted
• 1.5 tsp. vanilla
• ½ cup white chocolate chips
• 1 tbsp. milk

DIRECTIONS

1. Preheat oven to 350F.
2. Mix together flour, baking soda, brown sugar, white sugar, pudding, and salt until thoroughly mixed.
3. Melt butter completely and mix into flour mixture.
4. Add vanilla and chips to mixture, which should be crumbly at this point.
5. Add ~1 tbsp. of milk, or until the dough starts to hold together nicely. More milk will lead to a flatter cookie. 
6. Spoon cookies onto an ungreased cookie sheet – I use a tablespoon. 
7. Join the two cookie doughs into a roughly circular shape. 
8. Bake cookies for 9-10 minutes, rotating pans halfway.