If you want to make chocolate chip cookies but you’re not sure which type to make then why not try these chocolate chip swirl cookies.
These cookies are so easy and fun to bake and though they are simple, my 6-year-old daughter is always super impressed when I bake them and thinks the idea is ‘genius’ her words exactly. If you have any children in your family then this is a super fun recipe to bake with them.
This recipe is extra special because you get two types of cookies in one and who would say no to that. These cookies have the perfect combination of soft and chewy and they taste amazing. If you’re a cookie fan then you really need to give these cookies a try.
Ingredients for Chunky Chocolate Chip Swirl Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Butter – I use soft unsalted butter so I can control the quantity of salt in the recipe.
- Sugar – I use a combination of light brown sugar and caster sugar.
- Vanilla – use good quality vanilla extract or vanilla bean paste.
- Egg – use a room temperature egg.
- Salt – I use fine sea salt.
- Bicarbonate soda – also known as baking soda.
- Cocoa powder – use unsweetened cocoa powder and don’t use drinking chocolate powder.
- Flour – I use plain flour or all-purpose flour.
- Chocolate chips - I use white chocolate chips in the chocolate cookie dough and milk chocolate in the in the regular cookie dough.
- Cornflour – also known as corn-starch will go in the regular cookie dough.
How to Make Chunky Chocolate Chip Swirl Cookies
1. In a mixing bowl, cream together the butter and both sugars then mix in the vanilla extract and egg. Once combined, pour half the mixture around 165g into a second mixing bowl. One will be for the double chocolate chip cookies and one will be for the regular chocolate chip cookies.
2. To one of the mixing bowls, mix in the salt, bicarbonate soda, cocoa powder and flour then add the white chocolate chips. Divide the cookie dough into 6 equal pieces and roll each piece into a ball and set aside.
3. To the second bowl, mix in the salt, bicarbonate soda, cornflour and flour then add the milk chocolate chips. Again, divide the cookie dough into 6 equal pieces and roll each piece into a ball.
4. Cut all 12 cookie dough balls in half then attach each double chocolate ball to a regular chocolate chip ball. Mould them tightly together.
5. Place the cookie dough balls in the fridge for 1 hour. While the dough is in the fridge, preheat the oven to gas mark 4/350oF/180oC/160oC fan then line a baking tray with baking paper.
6. After 30 minutes, place as many cookies as you can onto the baking tray and slightly press on each cookie. Don't press them flat just slightly. Ensure there is space between each cookie. As this recipe makes 12 cookies, I bake 6 at a time but the choice is yours. Bake in the oven for 13 minutes then remove. If you want to add some additional chocolate chips to the outside then do this now while they are still warm. Allow the cookies to rest on the baking tray for 10 minutes then transfer the cookies to a cooling rack to completely cool.
Recipe Tips
- When you attach the different cookie dough balls together, ensure you mould them together tightly to avoid them detaching while baking.
Nutrition
Nutrition based on 1 serving - Calories: 271kcal | Fat: 12.0g | Saturates: 7.2g | Carbs: 36.4g | Sugar: 23.5g | Fibre: 1.3g | Protein: 3.8g | Salt: 0.26g.
Storage
Baked cookies can be stored at room temperature for up to 5 days though they are best enjoyed within 2 days. Unbaked cookies can be stored in the fridge for up to 2 days. Unbaked cookies can also be stored in the freezer for up to 3 months.
Recipes You May Like!
- The Best Chewy Chocolate Chip Cookies
- Mini Chocolate Chip Cookies (Milk and White Chocolate)
- White Chocolate and Pecan Cookies
Chunky Chocolate Chip Swirl Cookies
Ingredients
- 105g unsalted butter soft at room temperature
- 90g caster sugar
- 90g soft brown sugar
- 1 teaspoon vanilla extract
- 1 medium egg room temperature
Double Chocolate Chip Cookie Dough - Bowl 1
- ¼ teaspoon salt
- ½ teaspoon bicarbonate soda
- 25g cocoa powder unsweetened
- 90g plain flour
- 90g white chocolate chips
Chocolate Chip Cookie Dough - Bowl 2
- ¼ teaspoon salt
- ½ teaspoon bicarbonate soda
- 1 teaspoon cornflour cornstarch
- 120g plain flour
- 90g milk chocolate chips
Instructions
- In a mixing bowl, cream together the butter and both sugars then mix in the vanilla extract and egg. Once combined, pour half the mixture around 165g into a second mixing bowl. One will be for the double chocolate chip cookies and one will be for the regular chocolate chip cookies.
- To one of the mixing bowls, mix in the salt, bicarbonate soda, cocoa powder and flour then add the white chocolate chips. Divide the cookie dough into 6 equal pieces and roll each piece into a ball and set aside.
- To the second bowl, mix in the salt, bicarbonate soda, cornflour and flour then add the milk chocolate chips. Again, divide the cookie dough into 6 equal pieces and roll each piece into a ball.
- Cut all 12 cookie dough balls in half then attach each double chocolate ball to a regular chocolate chip ball. Mould them tightly together.
- Place the cookie dough balls in the fridge for 1 hour. While the dough is in the fridge, preheat the oven to gas mark 4/350oF/180oC/160oC fan then line a baking tray with baking paper.
- After 30 minutes, place as many cookies as you can onto the baking tray and slightly press on each cookie. Don't press them flat just slightly. Ensure there is space between each cookie. As this recipe makes 12 cookies, I bake 6 at a time but the choice is yours. Bake in the oven for 13 minutes then remove. If you want to add some additional chocolate chips to the outside then do this now while they are still warm. Allow the cookies to rest on the baking tray for 10 minutes then transfer the cookies to a cooling rack to completely cool.
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