Chocolate Chip Crisscross Cookies

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

2. Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)

3. Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.

4. Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.

5. Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

Unsweetened Dutch-process cocoa is a darker cocoa that has been acid neutralized. If you can't find it, you can use Hershey's(R) Special Dark(R) Cocoa.

Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.