clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Duo Chocolate Chip Cookies | Bake to the roots

Duo Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 02:30
  • Yield: 14 1x
  • Category: Cookies
  • Cuisine: International
  • Diet: Vegetarian


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



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)


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.


Let your creativity shine in the kitchen!