Tasty Recipes: Chocolate Chip Crisscross Cookies

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Chocolate Chip Crisscross Cookies

"This is my riff on Allrecipes' Best Chocolate Chip Cookies. I turned half the dough into a chocolate dough with white chips, then used a technique from my cookbook, Marbled, Swirled, and Layered, to put the two halves together in a crisscross way. I also sprinkled Maldon® salt on top, which helps cut the sweetness and adds an extra little crunch."

Ingredients :

• 1 cup unsalted butter, room temperature
• 1 cup white sugar
• 1 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 eggs
• 2 1/2 cups all-purpose flour, divided
• 1 cup semisweet chocolate chips
• 2/3 cup unsweetened Dutch-process cocoa powder
• 1 cup white chocolate chips
• 1 teaspoon flaky sea salt (such as Maldon®) (optional)

Instructions :

Prep : 20M	Cook : 18M	Ready in : 50M

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
• Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
• Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
• Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Notes :

• Unsweetened Dutch-process cocoa is a darker cocoa that has been acid neutralized. If you can't find it, you can use Hershey's® Special Dark® Cocoa.
• Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

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