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!
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.
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? ↓ ↓
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!!
They’re laughably simple. Roll two cookie doughs together. Bake. DONE.
Wham, bam, thank you ma’am.
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?
I’m melting into a puddle of cookie love. Enjoy, my friends!
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) packed light or dark brown sugar
- 1 large egg1
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour (careful not to overmeasure)
- 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons (30ml) milk2
- 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 egg1
- 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
- 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 350°F (177°C). 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.
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- 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.
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!
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Try these cookie jar favorites next!
Soft Cut-Out Sugar Cookies
Soft-Baked White Chocolate Chip Cranberry Cookies
Caramel Surprise Snickerdoodles
See all of my cookie recipes!