Double chocolate chip cookies are a favorite for chocolate lovers, but when combined with a vanilla-nut batter these cookies become a real crowd-pleaser! The marbled look of half dark chocolate and half vanilla makes them visually tempting as well. Add a little natural dye to the vanilla batter and you can create all kinds of delicious looks.
2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) unsalted butter, softened
¾ cup packed light brown sugar
¾ cup granulated sugar
1 ½ tsp. vanilla
2 large eggs
1 cup chopped walnuts
¼ cup unsweetened cocoa powder
1 cup dark chocolate chips
1. Preheat the oven to 350°F. Line a baking sheet(s) with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, beat the butter with the brown and granulated sugars until smooth and creamy. Beat int he eggs, one at a time and beating well after each addition, and scraping down the sides of bowl as necessary. Beat in the vanilla until blended. Reduce the mixer speed and beat in the flour mixture just until blended.
4. Remove 2 cups of the batter to a bowl and stir in the nuts, if using. To the remaining batter, beat in the cocoa powder, then str in the chocolate chips.
5. Fill one-half of a tablespoon with the vanilla batter and the other half with the chocolate batter. Roll into a ball and arrange on the prepared baking sheet. Repeat using remaning batters. Using the palm of your hand, press the balls into discs, about 1 ½-inches wide.
6. Bake until just set, 8 to 10 minutes. Set the baking sheet on a wore rack to cool for 5 minutes, then transfer the cookies to the rack to cool completely.
Store the cookies in an airtight container at cool room temperature for up to 5 days.