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