Half and Half Cookies These cookies were inspired by Ben and Jerry’s Tonight Dough, purely in look not taste. They start with a thick chocolate chunk cookie dough that gets mixed with a little cocoa powder and espresso powder for the perfect combo. COURSE Cookies, Dessert INGREDIENTS
11 tablespoons Butter 150 g divided into 2 (5.5 tablespoon pieces) 3/4 cup Brown sugar 150 g 1/2 cup white sugar 100 g 2 tsp vanilla 1 egg 185 Grams AP flour, divided into 110 grams and 75 grams 5 Tablespoon cocoa powder (25 grams) OPTIONAL- 1tbsp instant coffee about 10 g 1/2 tsp baking powder 1/2 tsp salt 3.5 Oz chopped milk chocolate use a bar not chips 3.5 Oz chopped white chocolate use a bar not chips INSTRUCTIONS
Brown 1/2 of the butter. This should be 75 grams or 5.5 tablespoons. In a saucepan over medium heat cook the butter until it gets a deep dark brown color. Then pour that browned butter into a bowl to cool. Add in the other half of your room temp butter and mix. At this point, you’re looking for the mixture to become homogenous. If it is too loose, you can place it in the fridge for about 20 minutes and whisk it until combined. It should solidify and have a whipped texture. To your butter add in your brown sugar, white sugar and vanilla. Mix until fluffy (I recommend a stand mixer, by hand works but it will take about 10 min by hand) Next, add your eggs. Mix thoroughly, the mixture will get thicker as you mix, that’s what you want! Divide batter into two separate bowls, one will be for the chocolate and one for the vanilla. It is tough to eyeball so know that each should weigh around 220 g. In one of the bowls, add 110 grams flour, 1/4 tsp baking powder and 1/4 tsp salt and fold using a spatula. Add milk chocolate and fold. Reserve some of your chocolate for the top of the cookie! Next, in the other bowl, add 75 g flour, 25 g cocoa powder, instant coffee (if using) 1/4 tsp baking powder and 1/4 tsp salt Add chopped white chocolate and fold. Reserve some of your chocolate for the top of the cookie Preheat your oven to 350 F. To form the cookies, you can use your hands or a cookie scoop. I like to scoop little portions of each dough, alternating between the two. If you prefer, you can also form two small dough balls, mash them to tether and roll them again into a ball. Bake for 10-12 minutes or until the sides have started browning slightly.
PurplishPlatypus
Wowzer, hello gorgeous ♥
tonebone85
Yes. More filled espresso cookies. Bravo! Well done!
Are you kidding me ? Holy shit those look so good !
ghostlyclapper
I honestly didn’t realize anyone would want this recipe and I just got out of work so it’s late but…
Cookies and Cream Expresso Swirl Cookie
Ingredients
Vanilla Dough- 113 grams salted butter (1 stick) 113 grams light brown sugar approx. ½ cup 100 grams white sugar approx ½ cup 16 grams vanilla extract 1 tablespoon 1 teaspoon table salt 6 grams 1 ¾ teaspoons baking powder 1 teaspoon baking soda 2 eggs cold, straight from fridge 285 grams all purpose flour approx 2.25 cups 200 grams Milka White Chocolate Oreo bars
Coffee Dough- Butter, 150 g Brown sugar, 150 g White sugar, 100 g 2 tsp vanilla 1 egg 150 g flour 50 g cocoa powder 3 tbsp instant coffee (about 20 g) 1/2 tsp baking powder 1/2 tsp salt 200 grams Milka White Chocolate Oreo bars
White Chocolate Truffle Ganache Ingredients 200 grams white chocolate 50 grams unsalted butter Instructions
Ganache Directions: In a microwavable safe bowl, combine 200 grams of white chocolate for ganache and 50 grams of butter Microwave for 30 seconds, stir, microwave for an additional 30 seconds Stir until ganache forms and is completely uniform. Place ganache in the fridge while you prepare the cookie dough. Once it’s cooled, freeze it till you have all 30 cookie balls made.
Cookie Dough Directions:
Vanilla Dough- Combine 113 grams of salted butter, light brown sugar approx ½ cup, white sugar approx ½ cup, vanilla extract 1 tablespoon, 1 teaspoon table salt, 1 ¾ teaspoons baking powder, and 1 teaspoon baking soda in the bowl of a stand mixer with paddle attachment. Mix on low to moisten then increase to medium. Mix on medium speed for 8 minutes, scraping the bowl down after the first four. Reduce speed to low. Add your two eggs one at a time, letting each fully incorporate before adding the next. Return to medium speed for one minute. Reduce speed to low. Add in flour all at once. Mix just until incorporated. Add in 250g or approx 1 ¾ cups chopped chocolate. Mix for 30-40 more seconds. Turn off mixer. Divide dough into 15 equal sized balls. This is around 60 grams per dough ball.
Coffee Dough-
Start out by weighing out 75 g butter. Add this to a saucepan and cook it until it gets a deep dark brown color. Make sure to scrape the bottom of your pan while browning. Pour into a bowl and let it cool for about 10 minutes or until lukewarm (you should end up with around 60 g browned butter). Add an additional 75 g cold butter in and mix around until it becomes somewhat homogenous. The cold butter should solidify the browned butter and it should now have the texture of whipped butter. If it’s too runny, refrigerate it for 5-10 minutes until soft but not runny. Add the brown sugar, white sugar and vanilla and whisk using a stand- or handheld mixer until pale in color and fluffy. This should take somewhere between 5-7 minutes. Add in the egg and mix around using a spatula until completely incorporated. Mix the egg until everything becomes just a bit thicker. Add 150 g flour, 50 g cocoa powder, 3 tbsp instant coffee, 1/2 tsp baking powder and 1/2 tsp salt and fold. You can turn the instant coffee into a powder by using a mortar and pistil or adding it to a plastic bag and rolling it with a rolling pin. Add 200 g chopped white chocolate and fold. Divide dough into 15 equal sized balls. This is around 60 grams per dough ball.
Forming the cookies
Take one vanilla dough ball and one coffee dough ball and divide it in half. Combine two opposite halves then make an indent in the middle of the half and place one scoop of frozen ganache in it. Take the other halves and wrap it around the ganache, making sure you do not see any of the ganache. Place in ziplock bag. Repeat until each cookie dough ball has a frozen ganache scoop inside then freeze.
Bake the cookies on a parchment lined cookie sheet in a 350F oven for 16 minutes from frozen. Use a large circular cookie cutter to shape cookies fresh from the oven.
19 Comments
[deleted]
This looks insane, I need the recipe 😭
Any texture difference between the two sides?
I really, really need the recipe for this one!!
These look absolutely phenomenal.
I’ll just echo that I’d also be very grateful for that recipe
OP you’ve got to drop the recipe here or else there’ll be devastation
Looks amazing! What’s the filling?
For everyone looking for a recipe, found this TikTok that might be it?? https://www.tiktok.com/@lilypcrumbs/video/7210459073244908843
Hell yeah
Stuffed with cream cheese?
Get in my belly!
Adding to the pleas for the recipe
Oh wow, these look delicious!
I don’t have TikTok. Anyone else have the recipe.
Half and Half Cookies
These cookies were inspired by Ben and Jerry’s Tonight Dough, purely in look not taste. They start with a thick chocolate chunk cookie dough that gets mixed with a little cocoa powder and espresso powder for the perfect combo.
COURSE
Cookies, Dessert
INGREDIENTS
11 tablespoons Butter 150 g divided into 2 (5.5 tablespoon pieces)
3/4 cup Brown sugar 150 g
1/2 cup white sugar 100 g
2 tsp vanilla
1 egg
185 Grams AP flour, divided into 110 grams and 75 grams
5 Tablespoon cocoa powder (25 grams)
OPTIONAL- 1tbsp instant coffee about 10 g
1/2 tsp baking powder
1/2 tsp salt
3.5 Oz chopped milk chocolate use a bar not chips
3.5 Oz chopped white chocolate use a bar not chips
INSTRUCTIONS
Brown 1/2 of the butter. This should be 75 grams or 5.5 tablespoons. In a saucepan over medium heat cook the butter until it gets a deep dark brown color. Then pour that browned butter into a bowl to cool. Add in the other half of your room temp butter and mix. At this point, you’re looking for the mixture to become homogenous. If it is too loose, you can place it in the fridge for about 20 minutes and whisk it until combined. It should solidify and have a whipped texture.
To your butter add in your brown sugar, white sugar and vanilla. Mix until fluffy (I recommend a stand mixer, by hand works but it will take about 10 min by hand)
Next, add your eggs. Mix thoroughly, the mixture will get thicker as you mix, that’s what you want!
Divide batter into two separate bowls, one will be for the chocolate and one for the vanilla. It is tough to eyeball so know that each should weigh around 220 g.
In one of the bowls, add 110 grams flour, 1/4 tsp baking powder and 1/4 tsp salt and fold using a spatula. Add milk chocolate and fold. Reserve some of your chocolate for the top of the cookie!
Next, in the other bowl, add 75 g flour, 25 g cocoa powder, instant coffee (if using) 1/4 tsp baking powder and 1/4 tsp salt Add chopped white chocolate and fold. Reserve some of your chocolate for the top of the cookie
Preheat your oven to 350 F.
To form the cookies, you can use your hands or a cookie scoop. I like to scoop little portions of each dough, alternating between the two. If you prefer, you can also form two small dough balls, mash them to tether and roll them again into a ball.
Bake for 10-12 minutes or until the sides have started browning slightly.
Wowzer, hello gorgeous ♥
Yes. More filled espresso cookies. Bravo! Well done!
https://lilypcrumbs.com/wprm_print/half-and-half-cookies
Found it!
Are you kidding me ? Holy shit those look so good !
I honestly didn’t realize anyone would want this recipe and I just got out of work so it’s late but…
Cookies and Cream Expresso Swirl Cookie
Ingredients
Vanilla Dough-
113 grams salted butter (1 stick)
113 grams light brown sugar approx. ½ cup
100 grams white sugar approx ½ cup
16 grams vanilla extract 1 tablespoon
1 teaspoon table salt 6 grams
1 ¾ teaspoons baking powder
1 teaspoon baking soda
2 eggs cold, straight from fridge
285 grams all purpose flour approx 2.25 cups
200 grams Milka White Chocolate Oreo bars
Coffee Dough-
Butter, 150 g
Brown sugar, 150 g
White sugar, 100 g
2 tsp vanilla
1 egg
150 g flour
50 g cocoa powder
3 tbsp instant coffee (about 20 g)
1/2 tsp baking powder
1/2 tsp salt
200 grams Milka White Chocolate Oreo bars
White Chocolate Truffle Ganache Ingredients
200 grams white chocolate
50 grams unsalted butter
Instructions
Ganache Directions:
In a microwavable safe bowl, combine 200 grams of white chocolate for ganache and 50 grams of butter
Microwave for 30 seconds, stir, microwave for an additional 30 seconds
Stir until ganache forms and is completely uniform.
Place ganache in the fridge while you prepare the cookie dough.
Once it’s cooled, freeze it till you have all 30 cookie balls made.
Cookie Dough Directions:
Vanilla Dough-
Combine 113 grams of salted butter, light brown sugar approx ½ cup, white sugar approx ½ cup, vanilla extract 1 tablespoon, 1 teaspoon table salt, 1 ¾ teaspoons baking powder, and 1 teaspoon baking soda
in the bowl of a stand mixer with paddle attachment.
Mix on low to moisten then increase to medium. Mix on medium speed for 8 minutes, scraping the bowl down after the first four.
Reduce speed to low. Add your two eggs one at a time, letting each fully incorporate before adding the next. Return to medium speed for one minute.
Reduce speed to low. Add in flour all at once. Mix just until incorporated.
Add in 250g or approx 1 ¾ cups chopped chocolate. Mix for 30-40 more seconds.
Turn off mixer. Divide dough into 15 equal sized balls. This is around 60 grams per dough ball.
Coffee Dough-
Start out by weighing out 75 g butter. Add this to a saucepan and cook it until it gets a deep dark brown color. Make sure to scrape the bottom of your pan while browning. Pour into a bowl and let it cool for about 10 minutes or until lukewarm (you should end up with around 60 g browned butter). Add an additional 75 g cold butter in and mix around until it becomes somewhat homogenous. The cold butter should solidify the browned butter and it should now have the texture of whipped butter. If it’s too runny, refrigerate it for 5-10 minutes until soft but not runny.
Add the brown sugar, white sugar and vanilla and whisk using a stand- or handheld mixer until pale in color and fluffy. This should take somewhere between 5-7 minutes.
Add in the egg and mix around using a spatula until completely incorporated. Mix the egg until everything becomes just a bit thicker.
Add 150 g flour, 50 g cocoa powder, 3 tbsp instant coffee, 1/2 tsp baking powder and 1/2 tsp salt and fold. You can turn the instant coffee into a powder by using a mortar and pistil or adding it to a plastic bag and rolling it with a rolling pin. Add 200 g chopped white chocolate and fold. Divide dough into 15 equal sized balls. This is around 60 grams per dough ball.
Forming the cookies
Take one vanilla dough ball and one coffee dough ball and divide it in half. Combine two opposite halves then make an indent in the middle of the half and place one scoop of frozen ganache in it. Take the other halves and wrap it around the ganache, making sure you do not see any of the ganache. Place in ziplock bag. Repeat until each cookie dough ball has a frozen ganache scoop inside then freeze.
Bake the cookies on a parchment lined cookie sheet in a 350F oven for 16 minutes from frozen. Use a large circular cookie cutter to shape cookies fresh from the oven.
Espresso*