Two-toned Chocolate Chip Cookies

I was scrolling through my Instagram and I found the most delicious chocolate chip cookies! I made this recipe by @bluebowlrecipes and the cookies were giant, chewy and delicious!

As I was lying in bed later that night, dreaming of those cookies once again, I had an epiphany. What if I made the same cookie dough but tweaked half of it to be the opposite!? Then I can meld them together into one giant, delicious, two-toned cookie. Well, my idea paid off.

These cookies are kid and adult approved with “two thumbs up, Mommy”. Grab your chocolate chips and get baking because these two-toned cookies are worth gossiping about!

Two-toned Chocolate Chip Cookies

Yield: 16 large cookies

INGREDIENTS:
1 stick butter, softened
2 tbsp granulated sugar
1 cup brown sugar
1 large egg
1 tsp vanilla
3/4 tsp baking soda
Pinch of salt
1 3/4 cup flour
2 tbsp cocoa powder
1/3 cup milk chocolate chips
1/3 cup white chocolate chips

DIRECTIONS:
1. Using a stand/hand mixer, beat the butter and sugars together.
2. Add in egg and vanilla. Mix until combined.
3. Add in baking soda, salt and flour. Mix until combined and dough is formed.
4. At this stage, remove half the dough into a separate bowl. Mix in the milk chocolate chips until combined. Set aside.
5. In the other half of the dough, add in the 2 tbsp of cocoa powder until fully combined. Mix in the white chocolate chips.
6. Using a large ice cream scoop, fill half the scoop with one dough and then the other. Remove into your hand and roll into a ball so both dough’s are combined- trying to leave the dough equal on each side.
7. Press the dough ball flat onto a silicone baking sheet, leaving enough room for the dough to spread a bit.
8. Bake in a 360 degree oven for 8-9 minutes. Enjoy!

*** Recipe adapted from @bluebowlrecipes