Half and Half Chocolate Chip Cookies

I was torn between making a batch of Chocolate Chip Cookies and making a batch of Chocolate Cookies with White Chocolate Chips, so I decided to combine the two. I wasn't sure what to call them so that someone interested might be able to find this post. Should I refer to them as half and half, mixed, black and white, something else? So I did a Google search to see what would turn up. I found a bazillion Half and Half Chocolate Chip Cookie posts, so I opened a bunch of them out of curiosity. I found it funny that every single post I opened had you make a ball of one dough and a ball of the other and stick them next to each other on the tray. That never even entered my mind. I actually think my way is faster/easier and better for storing leftovers, but that's up to you.

WHITE SIDE:

1/2 c (1 stick) butter, softened

1/3 c sugar

1/3 c light brown sugar

1 egg

1 t vanilla

1c plus 2T flour

1/2 t baking soda

1/2 t salt

chocolate chips (I used milk chocolate)

DARK SIDE:

1/2 c (1 stick) butter, softened

3/4 c sugar

1 egg

1/2 t vanilla

1c plus 2T flour

3 T unsweetened cocoa powder

1/2 t instant espresso granules

1/2 t baking soda

1/2 t salt

white chocolate chips

1. Whisk together the dry ingredients (minus the chips) for both mixes in separate small bowls and set aside.
2. Cream together the butter and sugars for the white side until light and fluffy, then beat in the egg, followed by the vanilla.
3. In two or three additions, blend in the dry mixture that doesn't have cocoa powder in it, then your chocolate chips.
4. Lay a sheet of plastic wrap on your work space and spread the batter lengthwise down the center and set aside.
5. If there isn't a lot of dough left in the bowl, you can use the same one for the next batch - cream together the butter and sugar for the dark side until light and fluffy, then beat in the egg, followed by the vanilla.
6. In two or three additions, blend in the dry mixture with the cocoa powder, then your white chocolate chips.
7. Stack that dough on top of your finished dough on the plastic wrap.
8. Roll the plastic wrap around the dough, then pick it up by each end and spin to tightly wrap it like a Tootsie Roll.
9. Chill the dough in the refrigerator or freezer for a bit to make it easier to cut without squishing it out of shape - just slice and bake as many as you want (at 350), re-wrap the rest, wrap it in foil or put it in a zip-lock bag and store it in the freezer for whenever you want more cookies.

NOTE:  If you happen to be an engineer - or suffer from OCD - feel free to wrap the dough batches separately, then flatten out the sides that will merge before wrapping them together, so you get a more distinct dividing line.  I happen to like the "wave" effect.  😉