Chocolate Chip Crisscross Cookies

Ingredients

 1 cup unsalted butter, room temperature

 1 cup white sugar
 1 cup packed dark brown sugar
 2 teaspoons vanilla extract
 1 teaspoon baking soda
 1/2 teaspoon kosher salt

 2 eggs
 2 1/2 cups all-purpose flour, divided
 1 cup semisweet chocolate chips
 2/3 cup unsweetened Dutch-process cocoa powder
 1 cup white chocolate chips
 1 teaspoon flaky sea salt (such as Maldon(R)) (optional)
Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or
parchment paper.

2. Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together
with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in
eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix
on low speed until incorporated. (Dough will be very soft.)

3. Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup
flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa
powder into other half, then stir in white chocolate chips until evenly distributed.

4. Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see
assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-
dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one
half over and then firmly press halves back together. You should have a disk with 4 alternating
quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart.
Sprinkle with flaky sea salt.

5. Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes.
Transfer to a wire rack to cool completely.