Ingredients – Yang (white)
- 100g white chocolate
- 125g butter
- 60g caster sugar
- 1 tsp vanilla
- 210g plain flour
- 50g white chocolate chips
Ingredients – Yin (black)
- 65g chocolate
- 105g butter
- 125g dark brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 125g plain flour
- 40g cocoa
- 1/2 tsp baking powder
- 40g dark chocolate chips
Ingredients – Decoration
- 40 light chocolate chips
- 40 dark chocolate chips
(You’ll have these left over from the cookie dough if you buy 100g bags.)
Mixing (same procedure both sides)
- Melt the chocolate; set aside until needed
- Beat the butter and sugar on medium until light and fluffy
- Add the vanilla to the mixture, and beat until smooth again
- Add the egg to the mixture and beat until smooth again (yin only)
- Add the chocolate to the mixture, and beat until smooth again
- Add the dry ingredients (flour, possibly cocoa, baking powder), and beat again
- Add the chocolate chips, and beat again
At this stage, both mixtures should be ready to go – the texture should be firm, and will not stick to your fingers. If it’s too crumbly, add a little more butter; if it won’t hold its shape, add a little more flour or refrigerate for a while.
Assembly
Start with the yin (dark) mixture
- Take roughly one table spoonful of mixture, and roll it into a small ball
- Squash it into a disc
- Squash one side of the disc with your thumb to make a comma shape
Repeat for the yang mixture – it will be softer than the yin mixture, so can be made to fit snugly against the dark mixture.
Finally, add the seeds; a light chip in the dark side, a dark chip in the light side.
Baking
- Preheat the oven to around 160 °C.
- Bake for 11 minutes.
Notes
- Don’t worry too much about making exact circles – the mixture will roughly double in size as it cooks, and minor irregularities will be smoothed out.
- If you mix the yang (light) side first, you don’t need to wash the bowls and equipment before mixing the dark (yin) side.
- If you have time and patience, cookies apparently taste better if you allow the dough to mature for 24-36 hours in the fridge before cooking. I haven’t tested this; unguarded cookie dough has a habit of vanishing in our household!