Here's one brilliant cookie idea, if I do say so myself. One side of the cookie is a brown sugar chocolate chip cookie and one side is a chocolate chocolate chip cookie. It's all made from one dough so it's simple to mix.
1 ounce semisweet chocolate, chopped
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) soft unsalted butter
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large cold egg
1 teaspoon vanilla extract
1 tablespoon unsweetened Dutch process cocoa powder, such as Droste or Hershey's European
2 cups (12 ounces) semisweet chocolate chips
1. Position 2 oven racks in the lower middle and upper middle of the oven. Preheat the oven to 175°F. Line 2 baking sheets with parchment paper.
2. Place the ounce of semisweet chocolate in a small ovenproof container and melt it in the oven for about 5 minutes. Remove it as soon as it is melted and stir it smooth. Set aside. Increase the oven temperature to 350°F.
3. Sift the flour, baking soda, and salt together and set aside.
4. Put the butter, brown sugar, and granulated sugar in the large bowl of an electric mixer and beat on medium speed for about 1 minute until smooth. Add the egg and vanilla and mix on low speed for about 15 seconds until blended thoroughly. Stop the mixer and scrape the bowl during this mixing. Decrease the speed to low and add the flour mixture, mixing just until it is incorporated.
5. Transfer half the dough to a medium bowl. With the mixer running on low speed, stir in the melted chocolate and cocoa powder until combined. Stir 1 cup of chocolate chips into each bowl of dough. Using a small spoon, scoop a rounded teaspoon of chocolate dough onto the spoon, then dip the spoon into the plain dough and scoop a rounded teaspoon of that dough beside the chocolate dough. Place paired dark and light dough mounds on the baking sheets, spacing them 2 inches apart. The cookies will spread as they bake.
6. Bake the cookies for about 11 minutes, or until the edges are dark golden, reversing the baking sheets after 6 minutes, front to back and top to bottom, to ensure even browning. Watch carefully as the cookies near the end of their baking time. Cool them on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
Place the bottoms of 2 cookies together and wrap them in plastic wrap. Put the wrapped cookies in a metal or plastic freezer container and cover tightly. Label with the date and contents. Freeze up to 3 months.
Defrost the wrapped cookies at room temperature. Serve within 3 days. If you prefer cookies with warm, soft chocolate chips, spread the defrosted cookies in a single layer on a baking sheet and warm them in a preheated 200°F oven for 5 minutes before serving.
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Excerpted from 125 COOKIES TO BAKE, NIBBLE, AND SAVOR by Elinor Klivans Copyright© 1998 by Elinor Klivans. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.