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Chocolate Striped Cookies


4 dozen cookies


2 cups all-purpose flour
1 cup brown sugar, firmly packed
1 cup unsweetened cocoa
1 cup margarine or butter, room temperature
1 teaspoon baking soda
2 large eggs
1 teaspoon salt
1 package (12 ounces) semi-sweet chocolate chips
1 cup granulated sugar
2 ounces white chocolate
2 ounces semi-sweet chocolate, chopped
1/2 teaspoon butter or margarine


Preheat oven to 350°F. Using pan release, lightly grease two baking sheets.

In a medium mixing bowl, combine flour, cocoa, baking soda and salt. In a large bowl, beat sugars and butter until light and fluffy. Add eggs, blend well. Stir in flour mixture and mix well. Stir in chocolate chips. Divide dough into four equal portions and shape each portion into a 12" roll. Place two rolls 2 inches apart on each greased cookie sheet.

Bake for 14 to 18 minutes or until toothpick inserted in center of each roll comes out almost clean. Remove from cookie sheets and cool on wire racks for 10 minutes.

In heavy saucepan over low heat, melt white chocolate. Drizzle over two rolls. In same saucepan, melt semi-sweet chocolate and 1/2 teaspoon butter. Drizzle over remaining two rolls. Let stand until chocolate is set. Cut rolls diagonally into 1" strips.


Store at room temperature in a sealed container.

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