Yin-Yang Jumbo Cookies
By Lizzie on August 23, 2017
Hi my friends!! I hope everyone is doing well and having a great August!! It is still so hot here that it feels like the middle of summer, even though September is right around the corner. I know a lot of people don’t like to turn their ovens on when the weather is so hot, but that thought never even crosses my mind 🙂 I just turn the air conditioning way down and cool the kitchen off while I’m in my creative zone 🙂
So, I asked my husband which of my cookie recipes he loved best the other day… I wanted to bake him something when he got home from work. He spends long days on his feet at the hospital as a CRNA, (nurse anesthetist), and always comes home with the biggest smile on his face. Every day I feel like I hit the husband lottery with my sweet man 🙂 So, he deserved something extra special!! When he said his favorite cookie was a toss up between my triple chocolate chip and my chocolate and peanut butter chip..the only logical thing to do was to combine the two 🙂 Well, maybe not logical for most people..but my baking brain thought it made sense 🙂
These came out amazingly delicious and the perfect texture. I love my cookies lightly crisp on the outside and very soft in the middle. You can really bake them until you get the right amount of doneness for your taste. Make sure you have a medium sized cookie scoop for these cookies, to ensure your cookies will all be perfectly baked. As you all know by now, I love my cookies extra big, but you can make them any size you want based on the size of your scoop. Just be sure to adjust your baking time. These make a ton of cookies, so you can freeze any leftovers. Just make sure to put them in air tight containers wrapped in wax paper first!!
Yin-Yang Jumbo Cookies
Makes: 30 jumbo cookies Prep time: 45 minutes Bake time: 15 to 18 minutes
Ingredients for one recipe of my : jumbo-triple-chocolate-chip-cookies
Chocolate peanut butter chip batter
2 cups all purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1, 10 ounce package peanut butter chips, (I used Reese’s)
1 and 1/4 cups softened, unsalted butter
2 medium eggs
2 cups granulated sugar
1 teaspoon chocolate or vanilla extract
3/4 teaspoon salt
Preheat your oven to 350 degrees. Line several baking pans with parchment or silicone mats. Set aside.
Follow the directions for my jumbo-triple-chocolate-chip-cookies and place in the fridge.
For the chocolate cookie batter
In the bowl of your stand mixer, mix together the butter and sugar until light and fluffy. Add the vanilla and eggs and mix until combined. In another bowl, whisk together the cocoa, flour, salt and baking soda. Add to the butter mixture and mix until just combined. Add the peanut butter chips and mix until they are all incorporated. Place the batter in the fridge to chill for at least 30 minutes.
When both batters are thoroughly chilled, scoop the chocolate and the chocolate chip batter and place on a piece of parchment paper. Place the flat sides of each ball of dough together and roll into one big ball so it’s nice and smooth. Be careful not to roll the ball of dough too much or the division of the batters will disappear. Place 6 balls of dough per baking sheet if you are making jumbo sized cookies. They will spread quite a bit while baking.
Bake for 8 minutes and rotate the pan. Bake for another 8 minutes or so, depending on how soft or crispy you like them. Allow them to cool on the pan for 10 minutes before moving them to a baking rack. Store the leftovers in an airtight container for up to 3 days. You can wrap any leftovers you may have in wax paper, foil and freezer bags. They will keep for a month or so in the freezer.