Vice Versa Cookies 

It’s a sad story, when you go to the shop and you deliberate which cookie to get before impulsively making a decision you later regret. White chocolate, double chocolate, all the chocolate… they’re all so tempting!

If you’re as indecisive as me, this recipe is perfection because it offers the best of both (or three) chocolate worlds! Half double chocolate & the other white, these cookies are so easy to make and are the ultimate chocolate treat. Soft, gooey cookie dough stuffed with all the chocolate chunks your stomach could desire, make them as soon as you can!

Quantity: The large dough will makes around 20 medium sized biscuits. You can always freeze/refrigerate any leftover cookie dough when rolled up into a long sausage shape to bake another time.

Tip: When frozen, bring back to room temperature before baking (can be kept in freezer for up to free months). When refrigerated, keep for up to two weeks, using before the dough dries up.


This recipe uses my ultimate cookie dough recipe here with a few tweaks (see below):

  • When making the cookie dough, reduce the dark chocolate chunk quantity to 75g
  • Also add 75g White chocolate, cut into chunks
  • 2 tbsp softer cocoa powder


  1. Preheat the oven to 180 degrees C and line a baking tray with baking paper. Take the cookie dough and split it into two bowls
  2. With one half, add the cocoa powder and 75g of dark or milk chocolate, mix then set aside
  3. Add the white chocolate chunks to the other bowl and mix into the dough
  4. Take a small amount of each dough and roll together in the palm of your hand to create a golf ball sized amount of dough. Place on the baking tray and flatten slightly with your hand. Each cookie should be about 3cm apart to allow for them to expand slightly
  5. Place in the oven for around 10-12 mins and then leave to cool. The cookies will appear too soft when you get them out of the oven but as they cool, they will harden to become the right balance of crispy and chewy
  6. When kept in an air tight container, the cookies will keep for up to 5 days

Enjoy! Nic x

Next time: You can play around with this recipe as much as you like. Why not use raspberry and white chocolate or swap the above chocolate chunks around. 


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