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How to Make Chocolate Chip Crisscross Cookies - A Step-by-Step Guide

Chocolate chip cookies are a classic treat loved by many people around the world. They are perfect for any occasion, whether it’s a holiday gathering, a birthday party, or simply a cozy night in. One of the most popular variations of this beloved dessert is the chocolate chip crisscross cookies. These cookies are not only delicious, but they also have a beautiful crisscross pattern that makes them look even more inviting.

Making chocolate chip crisscross cookies at home is a fun and r...

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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
  • ½ teaspoon kosher salt
  • 2 eggs
  • 2 ½ cups all-purpose flour, divided
  • 1 cup semisweet chocolate chips
  • ⅔ cup unsweetened Dutch-process cocoa powder
  • 1 cup white chocolate chips
  • 1 teaspoon flaky sea salt (such as Maldon®) (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 20 mins
  • Total Time: 50 mins
  • Servings: 18
  • Yield: 18 servings

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

    • Nutrition

    361 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 50mg
    • Sodium: 246mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 2g
    • Total Sugars: 34g
    • Protein: 4g
    • Calcium: 54mg
    • Iron: 3mg
    • Potassium: 161mg

    Categories

    Baking recipes
    Dessert recipes