Thursday 15 September 2016

Two-Tone Cookies

This was a bit of a failed experiment, but a highly edible one nevertheless. When I made some triple-chocolate cookies a couple of weeks ago, I had a thought that the big cracks that develop during the bake might be usable for a nice visual effect. The theory was that I could do a layered cookie, with a plain/white chocolate dough below, and a dark chocolate dough above...then, when the dark dough cracked, the white dough would show through, giving a dramatic colour contrast...

...unfortunately, it didn't quite work out that way. Cookie dough is not exactly the easiest material to handle, and the dark chocolate layer was too deep. Also, the 2 layers seemed to make the cookie slightly stronger.

So, rather than a dramatic cookie, you get a 2-tone one instead. Still nice and chewy, just like the posh ones you get from the supermarket. This recipe makes 18, which is just right to fit on 2 large baking sheets!

Two-Tone Cookies - Recipe

  • Pre-heat oven to 170'C
  • Line 2 large baking sheets with baking parchment.


  • 200g soft dark brown sugar
  • 100g caster sugar
  • 170g softened butter
  • 1 egg
  • 1 egg yolk 
  • 280g plain flour
  • 20g cocoa powder
  • ½tsp bicarbonate of soda
  • ½tsp salt 
  • 100g rolled oats
  • 50g white chocolate chips
  • 50g dark chocolate chips (I used chopped up 70% cooking chocolate)
1) Put the butter and sugar in a stand mixer with the paddle attachment

2) Mix until a light, pale mixture is formed

3) Add the egg and egg yolk, and mix hard until you have a thick, pale consistency

4) Get 2 large bowls, and split the dry ingredients between them to form a "white chocolate" mix, and a "dark chocolate" one;
  • Dark chocolate : 130g flour, 50g oats, ¼tsp bicarb, ¼tsb salt, cocoa powder, dark chocolate chips
  • White chocolate : 150g flour, 50g oats, ¼tsp bicarb, ¼tsp salt, white chocolate chips
5) Split the butter/sugar mixture evenly between the two bowls

6) Using separate spoons/spatulas, combine the ingredients in each bowl

7) Form 18 even sized balls from each mixture, rolling lightly in your hands

8) Press one ball of each colour together to form a large ball of split colour, then place on a baking tray, and flatten with the palm of your hand. Repeat this for all the balls, to form 18 two-tone balls of dough (9 on each baking tray). Make sure they are well spaced, as they will spread in the oven

9) Bake each tray in the oven for 13 minutes

10) Leave to cool on the baking tray for 5 minutes, then remove to a wire rack to cool completely.