Here is another half shekel cookie idea: Carine Goren’s Black & White Chocolate Chip cookies. The recipe comes from Carine Goren’s Sweet Secrets, and I am putting the recipe below, with my own amendments and suggestions.
Black & White Chocolate Chip Cookies
Adapted from Sweet Secrets, by Carine Goren. Every recipe in this book has a secret or a professional baker’s tip. The secret for this recipe is that you can get more attractive cookies by holding back some of the chocolate chips instead of mixing all of them into the dough. The reserved chips are placed decoratively on top of the balls of dough right before baking. This makes the cookies seem to be bursting with chips because the chips placed on top are not obscured by the cookie dough.
8 ounces margarine (originally called for butter)
3/4 cup dark brown sugar (I used 5.25 ounces of light brown)
3/4 cup sugar (I used 5.25 ounces)
1 tsp. vanilla
2 cups flour (9 ounces)
1 tsp. baking soda
1/2 tsp. salt
First, you combine the above ingredients to make a regular Toll House cookie dough. If you have made chocolate chip cookies before, you know what to do: cream the butter and sugars (3 minutes), add the eggs one at a time, and beat another couple of minutes; add the vanilla, then the baking soda, salt, and flour, mixing only until just combined into a soft dough.
Now, divide the dough between two bowls to make the two colors of dough. Each bowl should have about 15 ounces of cookie dough in it.
Into one bowl, mix in 7 ounces of chocolate chips to make the “White Dough.” You can hold back about 2 ounces of the chips for placing decoratively on top of the dough balls right before baking (see above recipe headnote).
Into the second bowl, mix in 4 Tbl. of cocoa powder to make a chocolate dough (the “Dark Dough”). Mix in 7 ounces of white chocolate chips (I used pareve Leiber’s chips). Again, you can reserve about 2 ounces of the chips for placing on top of the cookie dough balls.
Chill the dough for about an hour or so. Carine recommends using wet hands to form the balls because this is a soft dough (regular chocolate chip cookie dough has maybe 12-13 ounces of flour). I used a #100 scoop, which is about 1 tsp. sized to scoop out 50 balls of white dough on a parchment lined sheet and 50 balls of chocolate dough on another parchment lined sheet. I chilled the sheet pans of dough balls until firm. Then I matched up the dark and light balls to make 50 balls half dark and half light. I used wet hand to gently roll the dough into round balls.
Press the reserved chips into the dough balls. I found that the cookies tend to run into each when baked unless spaced far apart. Chilling the dough in the freezer before baking helps also.
Take the dough balls and line them up on parchment lined sheet pans. Don’t try to put more than about 13 per sheet. It will take four sheet pans to bake all the dough.
Bake the dough at 375 degrees for 12 minutes, or until the light dough is golden. Carine says when the light dough is just turning golden at the edges, but I found that (a) this happened at about 10 minutes, and (b) the cookies were under baked at this point.
Notes: these cookies look casual, but they are actually kind of a pain to make. The half and half design is quite hard to get right. I found that if there were chocolate chips near the edge of the dough ball, they prevented the cookies from spreading and led to distorted shape. Only place chips on the very top of the dough to prevent this from happening.
Carine’s recipe reminds me of a similar recipe by Elinor Klivans, The Best of Everything Chocolate Chip Cookies, from 125 Cookies to Bake Nibble and Savor. Elinor Klivans has a differnt, easier shaping technique. Just place the light and dark dough balls side by side and they fuse together when they bake. I think this is both easier and will probably be a better shaping technique. This is what I would try if I made these again. Here is a blog post showing what the Elinor Klivans cookies look like.
Yield: 50 cookies
There are some other cookies in Carine’s book that are more elegant looking and sophisticated in terms of flavor: the cookies shaped like coffee beans, the maple pecan cookies, the almond thins . . .
These cookies are cute, but I would rather try some of the other cookies in Carine’s book than make these again (unless, of course, people go crazy over these cookies, which they might . . .)