I found this recipe at [url]www.hersheycanada.com[/url]
I used the dark, not golden brown sugar, and I did not use the white chocolate chips because I find they always burn brownish and I don't like that. I used Safeway jumbo DARK (semi-sweet) chocolate chips added to the dark batter, and the Chipits in milk chocolate added to the 'white' batter. ( I did not use nuts.)
The picture below is from the website. There was no time to take pictures of mine as I was in a hurry to get them to my son's class for a party.
[B]Two Tone Chocolate Chip Cookies [/B]
Preparation Time: 15-20 minutes
Bake Time: 8 - 12 minutes
Yield: about 5 1/2 dozen cookies
Ingredients 1 cup (250 mL) butter or margarine, softened
1 cup (250 mL) packed brown sugar
1 cup (250 mL) granulated sugar
1 1/2 teaspoon (7 mL) vanilla
2 1/2 cups (625 mL) all purpose flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
3/4 cup (175 mL) CHIPITS Semi-Sweet Chocolate Chips, melted
1 cup (250 mL) CHIPITS Semi-Sweet Chocolate Chips
1 cup (250 mL) CHIPITS White Chocolate Chips
Click to Enlarge
Heat oven to 375°F (190°C).
Cream first 5 ingredients together until smooth. Combine flour, baking soda and salt. Gradually blend into creamed mixture.
Divide dough in half. Stir melted chocolate into one portion of dough. Mix well. Stir in 1 cup (250 mL) CHIPITS semi-sweet chips. Stir CHIPITS white chips into other half of dough.
Take a small portion of each dough and roll together into a ball (about 1
Bake for 8 to 12 minutes, or just until set.