Can’t decide what to eat between a simple chocolate chip cookie and a dark chocolate chip cookie? These Half and Half Chocolate Chip Cookies are your answer.
Another masterpiece, these half and half cookies do not just taste great but are also a sight to look at. These half dark chocolate and half vanilla chocolate chip cookies are treat to have around and are super fun to make! My Half and half chocolate chip cookies are just what a chocolate chip cookie needs to be, crunchy on the outside and super moist on the inside. This recipe will get you the best of both the worlds in just one cookies! 🙂
A good recipe isn’t always easy to develop. I got these cookies right only after a few hit and trails. The first two batches were epic fails and I mean it when I say Epic. The cookies in the first one were too flat and too tender; they’d break as soon as I’d lift them up but tasted great so that was a plus. The second attempt was worse. They were flat but I also burnt them! They looked disgusting. I had almost lost hope with these ones but then I Googled to check what I was doing wrong. Turns out I was adding too much butter and that’s what was making my cookies too flat. The second time my oven was too hot apparently. But here they are now…all fixed for you try at home! No more misses this time. These cookies taste amazing and look fantastic!
They might look like a lot of work but they aren’t any different from any other cookie. All you really need to do is make two different cookie doughs and make balls out of them. Then press those balls together and make a bigger ball with both the cookies using your palms. Just be careful to not get the chocolate on the vanilla dough. It won’t spoil the taste, just the looks, but who cares. You’re going to eat them together anyway! My mind is now going places and all I’m thinking are flavors! Mint with chocolate? How does that sound you guys!? 😀 Or even Red velvet with dark chocolate. You can try a number of combinations, just be sure to share them with me too! I’d love to know what you create.
The recipe I’ve shared is really simple; do not be afraid of the instructions below. It only looks long because I’ve explained it very thoroughly. So please don’t be intimidated..Try it and you’ll know!
 RECIPE: Half and Half Chocolate Chip Cookies
Makes: 12-15 cookies    Prep Time: 20 minutes   Inactive: 1 hour    Baking Time: 11 minutes
INGREDIENTS
For the Vanilla Chocolate Chip Cookie Dough
- All Purpose Flour, ½ cup + 2 tablespoons or 95 grams
- Baking Powder, ½ teaspoon
- Softened Butter (salted), ¼ cup or 57 grams*
- Sugar (mix of powdered white and dark brown), 1/3 cup
- Egg, ½ (Whisk 1 egg and divide in 2 parts)
- Vanilla Essence, 1 teaspoon
- Dark Chocolate Chips, ½ cup
For the Dark Chocolate Chip Cookie Dough
- All Purpose Flour, ½ cup + 1 tablespoon or 80 grams
- Baking Powder, 1 teaspoon
- Cocoa Powder, ¼ cup
- Softened Butter (salted), ¼ cup or 57 grams*
- Sugar (mix of powdered white and dark brown), ½ cup
- Egg, ½ (Whisk 1 egg and divide in 2 parts)
- Vanilla, 1 teaspoon
- Milk, 1 tablespoon
- Dark Chocolate Chips, ½ cup
*If you do not have salted butter simply add ¼ teaspoon salt to each cookie dough.
METHOD
For the Vanilla Cookie Dough
Sift together flour and baking powder (also salt if you’re using unsalted butter) in a bowl and keep aside.
In a separate bowl, whisk butter until light and fluffy, about 2-3 minutes and then add in the sugars. Whisk the sugars and butter until they’re properly combined and sugar looks like it has dissolved in butter, about 2-3 minutes. Now add in the egg and whisk again for a minute. Add in vanilla essence.
Add the dry ingredients to the wet ingredients little by little and mix using a wooden spoon or a spatula. NO WHISK. Fold the ingredients together until you no longer see dry flour.
Now add in the chocolate chips and mix to evenly disperse them.
Fold this cookies dough in cling film or foil and chill in the refrigerator for 1-2 hours. 1 hour is a must but 2 hours is preferred. This will make your cookie dough easier to handle.
For the Chocolate Cookie Dough
Sift together flour, cocoa powder and baking powder (also salt if you’re using unsalted butter) in a bowl and keep aside.
In a separate bowl, whisk butter until light and fluffy, about 2-3 minutes and then add in the sugars. Whisk the sugars and butter until they’re properly combined and sugar looks like it has dissolved in butter, about 2-3 minutes. Now add in the egg and whisk again for a minute. Add in vanilla essence.
Add the dry ingredients to the wet ingredients little by little and mix using a wooden spoon or a spatula. NO WHISK. Fold the ingredients together until you no longer see dry flour. Add the milk now and mix it in the flour.
Now add in the chocolate chips and mix to evenly disperse them.
Fold this cookies dough in cling film or foil and chill in the refrigerator for 1-2 hours. 1 hour is a must but 2 hours is preferred. This will make your cookie dough easier to handle.
To Assemble
Preheat the oven at 180 degrees Celsius for 10 minutes.
Once your cookie dough’s are chilled take them out of the refrigerator.
Line your baking tray with foil or parchment/butter paper.
Take a little less than 1 tablespoon of dough from vanilla and chocolate each. Shape them into individual balls. Next, press them with each other slightly and make a single ball from them.
Do that to the entire cookie dough. You should have about 12-13 cookies. They might not fit at once so you can keep them in the refrigerator while the first batch is baking.
Bake the batch for 11 minutes at 180 degrees Celsius. Take them out and allow them to cool for at least 30 minutes before you lift them up.
Store the cookies in an airtight container for up to a week.
TIP:
- Try and use a silver aluminum baking tray. Dark colored baking trays will brown your cookies too much from the bottom. If you only have a dark color baking tray, line it with foil (I normally do about 3 layers of foiling).
- To make your cookies look prettier, stick a few chocolate chips on top of them right after you take them out of the oven. The chips will slightly melt and stick to the top making your cookies look great!
Why don’t you try these cookies and share the pictures with me? I’d love to know how they turned out. Any sort of reviews, good or bad; are always welcome.
Write to me for any queries!
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Recipe idea inspired from sallysbakingaddiction.com
Take pictures of the food you create using a Sugar & Spice by Radhika recipe and Hashtag them on Instagram and Facebook. Use #sugarnspicebyradhika. I love to connect with my readers.Â
We made the same cookies!
Seriously? I haven’t checked the reader yet.. Let me go check them out! 🙂
Sally’s Baking Addiction, right 🙂 Love them!
they look awesome 🙂
Thank you Gayatri! 🙂
Just re-read your comments Gayatri..The idea behind the cookies is actually inspired from Sally’s blog (pinterest) but the recipe is mine 🙂
How creative!
Thank you. Got this idea off Pinterest! I thought it was super creative too 🙂
Pinterest! I love it. I do burn a lot of time on it though.
gorgeous cookies!!!
Thank you Namrata! 🙂
These are genius! I am soooooo excited over here…no more indecisive moments with these babies around!
Hey Radhika, these cookies look so creative and supaaa delicious…
Cheers
Arpita
Thank you so much Arpita!! Thanks for visiting ! You should try these sometime 🙂
Hey Radhika. These look awesome. Going to try them right away. What exactly is all purpose flour? Is it maida or self raising flour?
Hi Rhea, I’m sorry for not being elaborate enough. All purpose flour is maida.
These cookies are really amazing, if you end up trying them do let me know. I’d love to know your reviews. 🙂
Hi, i made these cookies and it was super easy to make them!
They also tasted really good!
but i did have a little problem: my chocolate chip cookie didn’t spread out much. While my dark chocolate chip cookie spread out alot and was really flat. Do you know what i did wrong?
I wish i took a picture so you could see what i mean and get a good laugh at how they looked haha!
Hi,
Thank you for writing to me! I’m glad you liked the taste, too bad they didn’t turn out exactly like me!
There could a number of reasons behind it. I can’t really pinpoint it unless I’m in the kitchen with you but i’ll try my best! Just answer a few questions for me please-
– did you carefully measure the butter in both the doughs and were the butters in either doughs the same temperature? It could be because dark chocolate cookie had more butter than the other or the butter was too hard to begin with in the chocolate chip cookie and therefore it didn’t spread.
– did you refrigerate them for the same time? Because a cold dough won’t spread out as much as a not-so-cold dough. Try refrigerating them for exactly the same time.
-did you measure the flour properly? Because a cookie with more flour will spread less than a cookie with less flour.
-did you use powdered sugar for both doughs ? Because a cookie with powdered sugar will spread less than granulated sugar.
It seems to me like your chocolate chip cookies dough was either refrigerated for longer or the butter used in it was hard to begin with. That’s the most common reason ! Did your dark chocolate dough feel slightly more sticky than the normal one?
Let me know if any of those seem like the culprits ! 🙂
We’ll figure it out 🙂
Best,
Radhika
these look so delicious! please tell me there’s a substitute for egg! please, they look so tempting <3 *yumyumyum*
hi, is there a substitute for egg??
Hi Nishita!
I’ve never tried substituting eggs in this recipe.. So I wouldn’t recommend skipping or substituting them.
Hi Radhika!
They look delicious!
I’m using eggs for the first time so just little confused here.
Does whisking an egg means whisking the egg or egg whites? Like after whisking does the color remain yellow or should it turn white?
Thanks and do let me know! 🙂
Hi!
Whisking the egg means whisking it whole. Just crack an egg in a bowl and whisk using a fork or spoon or whisk. The color will most likely be pale yellow types, and they’ll turn frothy.
Hope that helps! Why don’t you YouTube it? A video will help! 🙂
Hi Radhika! These look delicious!
I’m using eggs for the first time so just confused here.
Does whisking an egg mean whisking the egg or the egg whites? Like after whisking does the color remain yellow or does it change to white?
Thanks and do let me know! 🙂
Can these be made eggless? What is the difference between eggless nd egg cookies?
Hi Jasleen! You can skip the eggs and use 2 tablespoons of cornflour mixed with 4 tablespoons of water in place of eggs.
Cookies with eggs are really soft and chewy, whereas eggless ones are crunchy. I prefer chewy so I add eggs. Hope this helps!
hi Mrs. Radhika,
i would like to make these cookies.
but i have one question by: ‘Sugar (mix of powdered white and dark brown), 1/3 cup’
do you mean that i have to put: 1/3 cup of powdered sugar , 1/3 cup of white sugar, 1/3 cup of dark brown sugar together?
thanks in advance!
Hi thank you so much for writing! 🙂 You need a total of 1/3rd cup of sugar, so you need 1/6th cup of powedered white and 1/6th cup of dark brown. Mix them together and add them to the butter. Hope that helps.
PS- I’m not married!! :p
I tried making the half and half chocolate chip cookies and when i put them in the oven to bake they hardly spread out, but got brown on the bottom. The outsides looked like they had cooked a little bit but the insides were still raw. I cooked them at 350 degrees Fahrenheit. That might have something to with it, but i don’t know what i did wrong.
Hi Lexi! How long did you refrigerate your cookie dough? And how long did you preheat your oven. Seems to me like your dough was too cold, next time try to refrigerate for lesser time. Also, bake them in the medium rack of your oven on an aluminum sheet to avoid browning on the bottom.
I’d love to try your recipe, but unfortunately i cannot eat eggs. Do you have any substitutes for it?
Hi Esha! You can skip the egg here and add a little more milk (start with 2-3 tablespoons). I cannot be sure exactly how much milk but add it until you have a moist cookie dough. Not too wet not too dry.