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You don’t have to choose between chewy chocolate cookies and brownies with this delectable recipe for Half and Half Cookies. You can enjoy both, and in the same bite, if you want!

This recipe is wonderfully straightforward. The dough doesn’t even need to be chilled. You mix, bake, and enjoy.

Recipes like this are when a teaspoon scoop comes in handy for creating even portions of dough. The resulting cookie is fairly large because it’s essentially two mini cookies merged like Voltron to create something even more awesome.

Bready or Not: Half and Half CookiesThese cookies offer two distinct flavors in one delicious bite. Makes about 43 cookies.Course Dessert, SnackKeyword chocolate, cookiesServings 43 cookiesAuthor Beth CatoEquipmentparchment paperfood scaleteaspoon scoop or spoonIngredientsMain dough3 cups all-purpose flour1/2 teaspoon baking sodapinch salt1 cup unsalted butter room temperature (2 sticks)1 cup brown sugar packed1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract11 ounces white chocolate chips 1 bagCocoa dough1/4 cup white sugar1/4 cup unsweetened cocoa powder siftedInstructionsPreheat oven to 350-degrees. Line a large cookie sheet with parchment paper.In a small bowl, sift together flour, baking soda, and salt. Set aside.In a large bowl, beat together butter, brown sugar, and white sugar until smooth, scraping the bottom of the bowl a few times to ensure everything is combined. Add eggs, one at a time, followed by the vanilla. Gradually beat in the flour mixture.Use a food scale to divine dough in half between two bowls. To one dough, add the extra sugar and cocoa, stirring until the color is consistent. Divide the white chocolate chips in half between the two doughs and fold in to incorporate.Use the teaspoon scoop to dole out one scoop of white dough, one scoop of cocoa dough and press together. Flatten slightly so that the half-and-half dough is visible. Set each combined dough ball spaced out on the baking sheet.Bake for 11 to 13 minutes, until cookies look set. Let them rest on the sheet for about 5 minutes before transferring to a cooling rack. Store them in an airtight container for up to 3 days at room temperature.OM NOM NOM!