Black and White Mocha Cookies

These cookies were inspired by a coffeehouse drink that is on their menu, it has dark and white chocolate swirled together with coffee. The cookies will be perfect alone or along with a cup of coffee.

You may have seen these before being a famous cookie from New York where they are a black and white, one side chocolate icing and one side vanilla and on top of soft cookie. These are little different instead of the vanilla side it is a white chocolate but the other side is still chocolate.

This is another recipe that my niece has helped me make. She even asked when was the next time I was going to make cookies before this.

What kind of chocolate do you prefer?  I like milk chocolate. Let me know in the comments.
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 Black and White Mocha Cookies

Prep: 15 minutes 
Baking: 13 to 15 minutes

Ingredients

Cookies
1 cup Unsalted Butter, softened
3 1/2 cups Unbleached All Purpose Flour
1 cup Granulated Sugar, I used unrefined
1 cup Dark Brown Sugar
1/2 cup Sour Cream, room temperature 
3 large eggs, room temperature
1/2 teaspoon Fine Sea Salt
1 teaspoon Baking Powder
1 tablespoon Pure Vanilla Extract

Chocolate Topping
2 1/2 cups Semi Sweet Chocolate Chips, can use dark chocolate or milk chocolate
2 1/2 cups White Chocolate Chips
2 Tablespoons Coconut Oil, divided 

1. Preheat oven to 350 degrees F, line two to three cookies sheets with parchment paper.
2. In a medium size bowl, combine flour, sea salt and baking powder. Set aside. In a separate bowl, cream together butter, granulated sugar and brown sugar until light fluffy. Add sour cream and vanilla extract until well blended.
3. Starting with 1/3 of the flour then one egg in three parts until all is combined.
4. Spoon out 2 tablespoons worth of cookie dough with two spoons then smooth out with the back of the spoon or wet finger. Bake in oven for 13 to 15 minutes until lightly golden brown. The cookies will be soft in the middle but set on the outside. Remove from oven and let cool on the cookie sheet for 10 minutes then transfer to a wired rack to cool completely.
5. Once the cookies are cooled, melt white chocolate with a tablespoon of coconut oil until smooth. I microwaved in 1 1/2 minutes in 30 second intervals. Spread white chocolate over one side of the cookies then place back onto parchment paper. Let white chocolate set for 15 to 20 minutes, depends on the temperature of your kitchen.
6. Melt semi-sweet chocolate chips with one tablespoon of coconut oil until smooth. Spread semi-sweet chocolate on the other side. Place back onto parchment paper to let set for 30 to 45 minutes, depends on the temperature of your kitchen. You can place them in the refrigerator and it will help set them. Store in a cool place.


Note: For room temperature eggs and sour cream, place items out at least 30 minutes ahead of mix.
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