In recent years, it has become quite popular to combine different baked goods and create something new. Be it a combination of croissant and donut (Cronut), donut and muffin (Duffin), or muffin and waffle (Muffle)… all Frankenstein pastries ;) With these Duo Chocolate Chip Cookies, I’m taking a slightly different approach. I’m combining two different cookies in one. Very simple. One side tastes like brownies and the other like salted caramel ;P
Crookies are currently all the rage – the combination of croissants and cookies. I’ve already let myself get carried away and recreated them at home. Delicious, but also quite hefty when you count all the calories in these Crookies. These Duo Chocolate Chip Cookies are not quite as »bad«, I would say ;P
All joking aside. Of course, cookies are not a bad thing. Never, ever! Cookies are great, delicious, and sometimes a little sweet and little calorie bombs. But you can work that all off with a bit of exercise if you want to. If you don’t want to do that, just eat fewer cookies and a little less often. It always comes down to the amount of food you stuff your face with ;P
I love cookies and bake them quite often. Whenever I bake cookies I normally make several different types of cookies at once – you want some variety in the cookie jar, right?! However, as I have to be careful with my sugar intake, I can’t (or better should not) eat too many of them. I can eat one at a time – that’s it. That’s actually where these delicious Duo Cookies come in ;)
So what do you do if you can only eat one cookie, but there are several you want to try? Quite simple – you bake your cookies as usual but also bake one, where two types of dough are combined in one single cookie. A Duo Cookie ;) Now you can enjoy the flavors of two different cookies and eat only one. When you publish a new cookie recipe once every Friday for many years, you have to come up with solutions to not eat too much ;P
Instead of just one cookie, I’ve baked a whole batch of cookies this way. You mix up simple cookie dough, divide it in half, and then add different »add-ins«. To make things easier, I used a chocolate from Ritter Sport that combines two different flavors in one chocolate bar: Sweet ‘n’ Salty Duo*. The light side of the cookies tastes like chocolate and salted caramel and the dark side is like brownies or very chocolatey. Using that kind of chocolate worked really well here, but you can use other types of chocolate from separate chocolate bars, of course.
You can let your imagination run wild here. I’ve also baked Duo Cookies that simply had different fruits and/or nuts on each side. Also, very tasty. Just give it a try. Combining the two types of dough and baking the cookies is very easy ;)
INGREDIENTS / ZUTATEN
(14-16 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
0.5 oz. (15g) cocoa powder
3.5 oz. (100g) semi-sweet chocolate, chopped & divided
3.5 oz. (100g) Ritter Sport Sweet ‘n’ Salty Duo*, chopped & separated according to the light/dark filing (or simply two different types of chocolate)
(etwa 14-16 Cookies)
120g weiche Butter
100g Zucker
50g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
15g Kakao
100g Zartbitterschokolade, gehackt & aufgeteilt
100g Ritter Sport Sweet ‘n’ Salty Duo*, gehackt & nach heller/dunkler Füllung separiert
(oder einfach zwei verschiedene Schokoladensorten)
DIRECTIONS / ZUBEREITUNG
1. Roughly chop the chocolate and divide/separate. Set aside.
2. Add butter and sugar to a large bowl and mix for several minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined.
3. Divide the batter into two batches, add the cocoa powder to one batch, and mix in. Add half of the chopped semi-sweet chocolate to each portion of dough and fold in, then add the chopped chocolate with the light filling to the light dough and the chopped chocolate with the dark filling to the chocolate dough. Fold in the chocolate and place both dough portions in the fridge for at least 2 hours (or overnight).
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop* (or tablespoons), scoop small portions of dough from each type of dough and then press the light and dark dough together to form balls. Bake the cookies for about 11-12 minutes – the edges of the cookies should be firm with a bit of color. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. If you like, you can also press some more chocolate into the warm dough immediately after baking for decorations. Repeat with the remaining dough and bake more cookies.
1. Die Schokoladensorten grob hacken, aufteilen bzw. separieren und zur Seite stellen.
2. Die weiche Butter mit den beiden Zuckersorten in einer großen Schüssel für einige Minuten hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit dem Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben und kurz unterrühren.
3. Den Teig aufteilen und zu einer Portion den Kakao dazugeben und unterrühren. Zu jeder Teigportion eine Hälfte der gehackten Zartbitterschokolade dazugeben und unterheben. Zum hellen Teig die gehackte Schokolade mit der hellen Füllung dazugeben und zum Schokoladenteig die gehackte Schokolade mit der dunklen Füllung – jeweils unterheben und dann die beiden Teige für mindestens 2 Stunden (oder über Nacht) in den Kühlschrank stellen.
4. Den Ofen auf 180°C (360°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem kleinen Eisportionierer* (oder Löffeln) Teigportionen von jeder Teigsorte abstechen und dann hellen und dunklen Teig zu einer Kugel zusammen drücken. Die Cookies für etwa 11-12 Minuten backen – die Ränder der Cookies sollten fest sein und dürfen etwas Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Wer mag, kann auch noch Schokoladenstücke direkt nach dem Backen in den warmen Teig drücken als Dekoration. Mit dem restlichen Teig wiederholen und weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
Duo Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 02:30
- Yield: 14 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Why limit yourself to just one flavor in a cookie? Bake Duo Chocolate Chip Cookies and you will get different flavors depending on what side you eat ;P
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
0.5 oz. (15g) cocoa powder
3.5 oz. (100g) semi-sweet chocolate, chopped & divided
3.5 oz. (100g) Ritter Sport Sweet ‘n’ Salty Duo, chopped & separated according to the light/dark filing (or simply two different types of chocolate)
Instructions
1. Roughly chop the chocolate and divide/separate. Set aside.
2. Add butter and sugar to a large bowl and mix for several minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined.
3. Divide the batter into two batches, add the cocoa powder to one batch, and mix in. Add half of the chopped semi-sweet chocolate to each portion of dough and fold in, then add the chopped chocolate with the light filling to the light dough and the chopped chocolate with the dark filling to the chocolate dough. Fold in the chocolate and place both dough portions in the fridge for at least 2 hours (or overnight).
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop* (or tablespoons), scoop small portions of dough from each type of dough and then press the light and dark dough together to form balls. Bake the cookies for about 11-12 minutes – the edges of the cookies should be firm with a bit of color. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. If you like, you can also press some more chocolate into the warm dough immediately after baking for decorations. Repeat with the remaining dough and bake more cookies.
Notes
Let your creativity shine in the kitchen!
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