Best Lisas Swirled Chocolate Chip Cookies Recipes

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DOUBLE CHOCOLATE CHIP SWIRL COOKIES



Double Chocolate Chip Swirl Cookies image

These irresistible double chocolate chip swirl cookies combine soft chocolate chip cookies and chocolate white chocolate cookies in one. Make sure you chill the cookie doughs as instructed. See recipe notes for freezing instructions.

Provided by Sally

Categories     Cookies

Time 4h

Number Of Ingredients 21

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 egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spoon & leveled)
2/3 cup (55g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon (15ml) milk (any kind, dairy or non)
1 cup (180g) white chocolate chips, plus a few more for optional topping
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 pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (180g) semi-sweet chocolate chips, plus a few more for optional topping

Steps:

  • 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 beat it into the wet ingredients on low speed. The dough will be thick. Again on low speed, beat in the milk and then the white chocolate chips. The cookie dough will be sticky and tacky.
  • 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 and then beat in the chocolate chips. The dough will be thick.
  • Cover both cookie doughs tightly and chill in the refrigerator for at least 3-4 hours or up to 3 days. It's imperative that both doughs are chilled otherwise the cookies won't hold shape.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Measure 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 for each cookie. The chocolate cookie dough is particularly sticky and will stick to your hands, so wash/wipe them after you roll each.
  • Bake the cookies for 12-13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
  • Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more white chocolate chips + semi-sweet chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
  • Cover leftover cookies tightly and store at room temperature for up to 1 week.

BASIC CHOCOLATE PINWHEEL COOKIES



Basic Chocolate Pinwheel Cookies image

This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

THE ULTIMATE CHOCOLATE CHIP COOKIE



The Ultimate Chocolate Chip Cookie image

Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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