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You know those days where you just need a cookie? Yeah, today was one of those days for me. Naturally the cookie had to include chocolate. I quickly decided on Chocolate and Vanilla Moonstones from Carole Walter’s Great Cookies. Chocolate and vanilla in one cookie? How could I pass it up?

The verdict? Yum. That pretty much sums it up.

I assumed they would be the texture of a sugar cookie, but was pleasantly surprised with a more of a soft, “cakey” cookie. The chocolate flavor wasn’t as sweet as it could be, so next time, in place of the unsweetened chocolate, I will try bittersweet to give it a bit more of a chocolate kick.

You could even tint the dough with vegetable coloring to make all sorts of pretty cookies for any occasion. Holidays, parties, Mondays, you name it!

Chocolate and Vanilla Moonstones
adapted from Great Cookies

2 ounces unsweetened chocolate, coarsely chopped
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 cup (2 sticks) unsalted butter, slightly firm
1 cup superfine sugar
1 egg
1 1/2 teaspoons pure vanilla extract
3 teaspoons hot water, divided
2 tablespoons granulated sugar

Preheat oven to 375°F. Prepare the cookie sheets by moderately buttering.

In a small bowl, melt the chocolate over hot water. Keep warm.

Sift together the flour, salt, baking soda and cream of tartar. Set aside.

Place the butter in a large mixing bowl (or stand mixer bowl, fitted with paddle attachment) and mix on medium-low speed until smooth. Add the superfine sugar and mix until well blended, scraping down sides of bowl as needed. Add the vanilla and egg and mix until just barely blended.

Reduce the mixer speed to low; add in half of the flour mixture with 2 teaspoons of the hot water. Stop and scrape bowl then add in the remaining flour mixture, mixing until just barely combined.

Measure out about one-third (about 1 cup) of the dough and place it in a separate bowl. With a fork, blend in the remaining 1 teaspoon of hot water. Add the warm melted chocolate and blend until it is fully incorporated with the dough. Let the batter sit for 10 minutes to thicken. The consistency should be similar to the vanilla batter.

Scoop 1/2 teaspoon of each batter and place one on top of the other on the cookie sheet.

Roll each mound of dough into a uniform ball shape and space about 2 inches apart. Just a note, I had to wipe my hands between rolling every couple of cookies because the chocolate residue on my hands was coloring the vanilla dough.

Place the 2 tablespoons of sugar in a flat dish. Dip the heel of your hand into the sugar and flatten the dough into 2 1/2-inch round disks.

Bake for 9 to 11 minutes or until the edges just start to brown. Let the cookies stand on the sheets for a few minutes, then transfer them to a wire rack to cool. Makes about 4 dozen 3-inch cookies.

They can be stored for up to 2 weeks in an airtight container, layered between strips of wax paper.

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