Ingredients
½cupsalted butter
¾cupbrown sugar
1egg
1tspvanilla extract
1cupall purpose flour
⅓cupunsweetened cocoa powder
¼tspbaking soda
¼tspsalt
½cupchocolate chips
½cupsalted butter,room temperature
½cuplight brown sugar
¼cupgranulated sugar
1tspvanilla extract
1egg
1egg yolk
1⅓cupsall purpose flour
2tbspcornstarch
½tspbaking soda
½tspsalt
1cupchocolate chips,plus more for the tops of the cookies
Preparation
Line a couple of baking sheets with parchment paper and preheat the oven to 375 degrees F.
Heat the butter in the microwave in a microwave-safe bowl until melted. Add the brown sugar and beat well with a hand mixer for 1 to 2 minutes until light. Add the egg and vanilla and mix again.
Mix in the flour, cocoa powder, baking soda, salt, and chocolate chips until combined. Stick the bowl in the fridge while preparing the chocolate chip cookie dough.
In a separate bowl, combine the softened butter, granulated sugar, and brown sugar. Beat for 1 to 2 minutes until creamy and smooth.
Add the egg, egg yolk, and vanilla and beat for another 2 minutes until light. Add in the flour, baking soda, salt, and chocolate chips, mixing just until combined. There is no need to chill this dough.
Use a small, tablespoon-size cookie scoop to scoop mounds of each kind of dough, then combine one of each kind and roll them into a ball to make cookies that have both flavors.
Space the balls of two-toned cookie dough a few inches apart on the prepared baking sheet so that one type of dough is visible on each side rather than one on top and one on bottom.
Once all of the cookies are formed, bake them in the oven for 9 to 11 minutes, until they are lightly brown and set around the edges.
Press a few extra chocolate chips into the tops of each cookie as soon as they come out of the oven.
Serve and enjoy!
