For best results, use high-quality chocolate and cocoa powder. The dough can be made ahead and refrigerated for up to 24 hours. Allow the dough to come to room temperature slightly before shaping. Feel free to experiment with different types of chocolate chips or add-ins such as chopped nuts or dried fruit.
Chocolate Chip Crisscross Cookies
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME50 mins
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SERVING18 People
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VIEWS12
An elevated take on classic chocolate chip cookies, featuring a marbled crisscross pattern achieved by combining vanilla and chocolate doughs. A sprinkle of flaky sea salt adds a delightful contrast to the sweetness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol50 mg
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Fiber2 g
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Protein4 g
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Saturated Fat11 g
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Sodium246 mg
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Sugar34 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. (5 minutes)
02
Step
7 mins
In a large bowl, cream together the butter, white sugar, brown sugar, vanilla extract, baking soda, and kosher salt with a mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, incorporating each before adding the next. Gradually add 2 cups of the flour, mixing on low speed until just combined. The dough will be soft. (7 minutes)
03
Step
10 mins
Divide the dough in half and place each portion into separate bowls. To one bowl, add the remaining 1/2 cup of flour and the semi-sweet chocolate chips. Mix until evenly distributed. To the second bowl, add the cocoa powder and white chocolate chips. Mix until evenly distributed. (10 minutes)
04
Step
25 mins
Roll a tablespoon of each dough into a ball and tap lightly on the counter to create a flat bottom. Press the flat sides of the vanilla and chocolate dough together to form a larger, two-toned ball. Flatten into a half-dark, half-light disk. Cut the disk in half with a knife, cutting perpendicular to the dough seam. Flip one half over and firmly press the halves back together. You should now have a disk with four alternating quarters. Repeat with the remaining dough. (25 minutes)
05
Step
5 mins
Transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops with flaky sea salt. (5 minutes)
06
Step
25 mins
Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. (25 minutes)
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Please Rate
Kelli Hoeger
Jun 11, 2025These cookies are absolutely divine! The combination of flavors and textures is perfect.
Lula Macgyver
Jun 9, 2025The flaky sea salt is a game changer! It adds a wonderful savory element to the sweet cookies.
Izaiah Effertz
May 27, 2025The crisscross pattern is so unique and makes these cookies look as good as they taste.