yinyang black and white cookies;
Fluffy and light chocolate and vanilla swirl cookies studded with chocolate chips to make a perfectly balanced yin yang cookie.
Oven Temp: 350°F
Servings: 30
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Ingredients
- 8oz chocolate cake mix (½ 15-16oz box)
- 8oz vanilla cake mix (½ 15-16oz box)
- 2 eggs
- 1 8 oz container cool whip
- ½ cup powdered sugar
- white chocolate chips
- semisweet chocolate chips
Instructions
- Separate the chocolate cake mix and vanilla cake mix into two large bowls.
- Ensure cool whip is thawed. Add half of the coolwhip into the chocolate cake mix and the other half into vanilla cake mix. Add one egg to each bowl and mix until combined. Dough will be thick.
- Fit two piping bags with round tips, roughly 0.35" - 0.5" diameter, depending on the size you want your cookies. Tie or twist your piping bags and set aside.
- Prepare a baking sheet with parchment paper and sprinkle lightly with powdered sugar. You can start with either color, or alternate. I personally like to alternate and make each individual cookie. I try to make my cookies roughly 2½" in diameter, but it's hard to get them all even.
- Pipe a swirl of vanilla "yang" batter onto the baking sheet. The "swirl" should look like a comma, leaving space for the chocolate "yin". Switch to the chocolate batter and make the opposite comma in the empty space, filling out the circular yinyang cookie. Try to overlap the swirls a bit to form one cohesive cookie. You can use a spatula or spoon to bridge any gaps. Dough will be sticky though so it's best to try to pipe them close together to touch naturally.
- Dust cookies lightly with powdered sugar. Bake for 8 minutes at 350°F.
- After removing from the oven, press a single white chocolate chip into the chocolate swirl, and a single semisweet chocolate chip into the vanilla swirl. Press the pointy bit straight down to get a nice circle for the "taijitu". Allow cookies to sit for at least 5 minutes to set before serving.
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