Double Chocolate Chip Swirl Cookies.

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies. Say goodbye to your self control!

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies! sallysbakingaddiction.com

It’s the freeeeeeeakin’ weekend! And my bridal shower is on Sunday. :)

Question. Do you like these gold wedges for it? My dress it white.

By the way, my friend texted this to me yesterday. And it explains me (and you?) to a T. The kicker? I got her text while I was in Target buying a candle I don’t need. Oy.

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies! sallysbakingaddiction.com

So, I’m going to make today’s post short and sweet. If you are on a diet, please do yourself a favor and step away from the computer. You won’t resist these hypnotizing swirls.

This swirly cookie has been in the works since last year… when I first introduced peanut butter chocolate swirl cookies to my blog. Surely a reader favorite recipe right there.

Have you tried them? ↓ ↓

Soft Baked Peanut Butter Chocolate Swirl Cookies by sallysbakingaddiction.com

Today’s confused cookie recipe combines two favorites. A rich, soft-baked chocolate chip cookie paired with an indulgent, rich chocolate white chocolate chip cookie recipe. The BEST of both cookie worlds.

Self control, you don’t stand a chance!!

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies! sallysbakingaddiction.com

They’re laughably simple. Roll two cookie doughs together. Bake. DONE.

Wham, bam, thank you ma’am.

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies! sallysbakingaddiction.com

Eat while warm. Melty chocolate everywhere. Have a glass of milk handy.

Chocolate on more chocolate. With white chocolate. And more chocolate. Told ya, these swirly twirly, ultra soft cookies are hypnotizing!

Don’t they look like little yin-yangs?

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies! sallysbakingaddiction.com

I’m melting into a puddle of cookie love. Enjoy, my friends!

 

PrintPrint SaveSave

Double Chocolate Chip Swirl Cookies

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies. Say goodbye to your self control!

Yield: about 32 cookies

Prep Time: 2 hours, 30 minutes (includes chilling)

Total Time: 2 hours, 40 minutes

Ingredients:

Chocolate White Chocolate Cookie Dough

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1 large egg*
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup + 2 Tablespoons (57g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk*
  • 1 cup + 2 Tablespoons (202g) white chocolate chips

Chocolate Chip Cookie Dough

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg*
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup + 2 Tablespoons (202g) semi-sweet chocolate chips

Directions:

Make the chocolate cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Again on low speed, mix in the milk until combined. The dough will be sticky. Fold in 1 cup of white chocolate chips.

Make the chocolate chip cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in 1 cup of chocolate chips.

Cover both cookie doughs with aluminum foil and chill for at least 2 hours or up to 3 days. Chilling is mandatory; the cookies will spread all over the place if the cookie doughs are not chilled. I recommend chilling for at least 4-6 hours for thicker cookies (as pictured).

Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Take 1.5 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Repeat rolling for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.

Bake the cookies for 9-10 minutes. 11-12 minutes for a crispier cookie. The cookies will look very soft, puffy, and almost undone. Remove from the oven. With the remaining white chocolate and semi-sweet chocolate chips you have leftover, press a few into each cookie. (This is just for looks and not required.)

Allow the cookies to cool on the cookie sheet as they will continue to "bake" and set up. Cookies remain fresh and soft for up to 10 days in an airtight container at room temperature. They will not last that long! Cookie dough balls and baked cookies freeze well for up to 2 months.

*Room temperature egg is preferred for both cookie doughs for easy mixing and even disbursement through each cookie. Good rule of thumb - when using room temperature butter, always use room temperature egg(s) unless otherwise specified. 

*Any milk is ok - cow's (skim, 1%, 2%, whole), soy, almond, or coconut.

Source: chocolate cookies are my inside-out chocolate chip cookies and the chocolate chip cookies are THE chocolate chip cookie recipe. My chewy chocolate chunks would work as well.  

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try these cookie jar favorites next. 

Soft Cut-Out Sugar Cookies

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com

 

Soft-Baked White Chocolate Chip Cranberry Cookies

White Chocolate Cranberry Cookie

 

Caramel Surprise Snickerdoodles

Caramel Stuffed Snickerdoodle Cookies | sallysbakingaddiction.com

 

S’mores Peanut Butter Cookies

Soft-Baked S'more Peanut Butter Cookies

 

See all of my cookie recipes.

Have a great weekend!

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies! sallysbakingaddiction.com