Mash-Up Cookies
25m prep 20m cook 1h 15m ready
These two-in-one cookies combine chocolate chip and double chocolate doughs, studded with chocolate chips and white chocolate chips. Perfect for chocolate lovers and fun lunchbox treats.
Ingredients
- 532 ml all-purpose flour
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 237 ml unsalted butter at room temperature
- 118 ml packed light brown sugar
- 78.1 ml granulated sugar
- 2 large egg yolks
- 4.93 ml pure vanilla extract
- 473 ml chocolate chips
- 473 ml all-purpose flour
- 177 ml unsweetened cocoa powder
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 237 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 78.1 ml packed light brown sugar
- 2 large egg yolks
- 4.93 ml pure vanilla extract
- 473 ml white chocolate chips
Nutrition (per serving, estimated)
Estimated based off 15 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.2 mg
- Iron: 1.59 mg
- Magnesium: 20.2 mg
- Phosphorus: 64.9 mg
- Potassium: 88 mg
- Zinc: 0.47 mg
Let's Cook
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Step 1.
In a large bowl, whisk together 2¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt for the chocolate chip cookie dough; set aside.
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Step 2.
In another large bowl, using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature, ½ cup packed light brown sugar, and ⅓ cup granulated sugar on medium speed until combined, about 3 minutes.
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Step 3.
Add 2 large egg yolks and 1 teaspoon pure vanilla extract to the butter mixture, and beat until just combined.
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Step 4.
Reduce mixer speed to low and add the flour mixture to the butter mixture, mixing until just combined. Fold in 2 cups chocolate chips. Set the chocolate chip cookie dough aside.
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Step 5.
In a clean large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt for the double chocolate cookie dough; set aside.
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Step 6.
In another large bowl, using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature, ½ cup granulated sugar, and ⅓ cup packed light brown sugar on medium speed until combined, about 3 minutes.
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Step 7.
Add 2 large egg yolks and 1 teaspoon pure vanilla extract to the butter mixture, and beat until just combined.
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Step 8.
Reduce mixer speed to low and add the cocoa-flour mixture to the butter mixture, mixing until just combined. Fold in 2 cups white chocolate chips.
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Step 9.
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
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Step 10.
Working one at a time, take 2 tablespoons each of the chocolate chip cookie dough and the double chocolate cookie dough, press them together to stick, then transfer to the prepared baking sheets, spacing them 2 inches apart. Freeze for 30 minutes.
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Step 11.
Bake the cookies, rotating the positions of the baking sheets halfway through, until golden brown around edges, 15 to 20 minutes.
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Step 12.
Let the cookies cool on the baking sheets for 5 minutes, then slide the parchment (and cookies) onto cooling racks and cool for 5 minutes more before serving.
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