CHOCOLATE CHOCOLATE CHIP SWIRL COOKIES
Chocolate Chip Cookie Dough:
1/2 cup unsalted butter (1 stick, softened)
1/2 cup sugar ……………………………....1/2 cup dark brown sugar
1 large egg ……………………………….....1/2 tsp. salt
1 tsp vanilla ……………………………..….1/2 tsp. caramel extract
1-1/4 cups all-purpose flour……...….1 tsp. baking soda
1/2 tsp baking powder
About 3/4 cup mini-morsel chocolate chips
Chocolate Cookie Dough:
1/2 cup unsalted butter (1 stick, softened)
1/2 cup white sugar………………….….1/2 cup dark brown sugar
1 large egg…………………………………..2 tsp. instant coffee powder
2 TB milk…………………………………..…1/2 tsp. salt
1 cup all purpose flour………...….…..1/2 cup unsweetened cocoa powder (I use dark)
1/2 tsp baking powder…………..…….1/2 tsp. baking soda
1/2 cup mini-morsel chocolate chips
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Chocolate Chip Cookie Dough:
Cream together the butter and sugars in electric mixer bowl. Beat in egg, caramel and vanilla. Lower speed and add the flour, baking powder, baking soda and salt. Then beat on med. about 30 seconds until well combined. Toss in mini-morsels and mix in. Scrape down sides and wrap the dough in plastic wrap. Refrigerate about 30 minutes.
Chocolate Cookie Dough:
Cream together butter and sugars in same mixer bowl. Beat in egg and milk. Lower speed and add flour, baking soda, baking powder, salt and cocoa powder. Raise speed to med. and beat about 30 sec. then toss in mini-morsels and stir in. Again, scrape down the sides; wrap dough in plastic wrap and refrigerate at least 30 minutes.
Swirl the Cookies: Take both cookie doughs out of the refrigerator. I work with about 1/3 of each dough together at a time. Mash it together in your hands; then roll it into a log (about 1-1/2” diameter”). Then roll it up in waxed paper; then plastic wrap, and pop the rolls into a zip-top baggie. You can store the rolls in your refrigerator or even your freezer (they last for at least 6 months in there). When you’re ready to bake them….(If you're working with a frozen log, let it sit for about 5 minutes before slicing)
Preheat the oven to 350. Line baking sheets with parchment paper. Make about 1/2” slices from the chilled logs, and roll them into a ball in your hand. Put them on your baking sheet (about 2” apart). Bake for about 8-10 minutes. Let them cool on the pan for a couple of minutes before removing to rack or paper to cool completely. Makes about 3-4 dozen.