Instructions
Step 1 Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2 In a bowl, whisk together flour, baking soda, and salt.
Step 3 In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Step 4 Add eggs one at a time, then mix in the vanilla extract.
Step 5 Gradually add the dry ingredients and mix until a soft dough forms.
Step 6 Divide the dough into two equal portions.
Step 7 Mix cocoa powder and milk into one portion to create the chocolate dough.
Step 8 Fold chocolate chips into both dough portions.
Step 9 Take small amounts of each dough and gently swirl them together without fully mixing.
Step 10 Scoop portions onto the baking sheet, leaving space between cookies.
Step 11 Bake for 10–12 minutes or until edges are set and centers are slightly soft.
Step 12 Allow cookies to cool on the tray for a few minutes before transferring to a wire rack.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days. To enjoy warm, microwave for a few seconds. The dough can also be frozen for up to 2 months; bake directly from frozen with a slight increase in baking time.
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