When you can’t decide what cookie to make, make both! These black and white cookies combine two flavors; double chocolate chip AND chocolate chip for the perfect cookie.
In a small saucepan, heat 3/4 cups of the chocolate chips over low heat, stirring constantly, until melted.
Cool to room temperature, about 10 minutes, but do not allow chocolate to become firm.
In a mixing bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until light and fluffy.
Beat in the eggs and melted chocolate until light and fluffy.
With a wooden spoon, stir in the flour, baking soda and salt. Stir in the remaining chocolate chips.
Use a 2T. cookie scoop and scoop cookie dough onto a baking sheet. Do not worry about spacing the cookies apart. Just crowd them all onto one sheet and refrigerate while you make the other cookie dough.
Cream butter and sugars in a large mixing bowl. Add the egg, yolk, and vanilla. Beat till creamy with electric mixer.
With a wooden spoon, stir the flour, baking soda, and salt in a small bowl. Add to the sugar mixture with the chocolate chips. Stir until ingredients are well mixed.
Use a 2T. cookie scoop and scoop cookie dough onto a baking sheet. Do not worry about spacing the cookies apart. Just crowd them all onto one sheet.
Cut ALL cookie dough balls in half. Take half a ball of black chocolate cookie dough and half of a a ball of white chocolate chip cookie dough and roll them together into a ball.
Place dough onto parchment paper lined cookie sheets. Space 2-3" apart. Flatten slightly with your hand. Repeat for remaining cookie dough balls.
Bake at 350° for 10 minutes. Cool on pans for 3 minutes, then remove to cooling racks to cool completely.