Yin Yang Cookies / Cookie Play Dough

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)

  1. Melt the chocolate; set aside until needed
  2. Beat the butter and sugar on medium until light and fluffy
  3. Add the vanilla to the mixture, and beat until smooth again
  4. Add the egg to the mixture and beat until smooth again (yin only)
  5. Add the chocolate to the mixture, and beat until smooth again
  6. Add the dry ingredients (flour, possibly cocoa, baking powder), and beat again
  7. 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

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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.

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Baking

  • Preheat the oven to around 160 °C.
  • Bake for 11 minutes.

cookies_bowl

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!

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