These cookies are a dramatic collaboration of chocolate and vanilla. But don’t take our word for it. Best try ’em yourself.
About Lisa Yockelson
Lisa Yockleson is a food writer and recipe developer whose work has appeared in the Washington Post, Cook’s Illustrated, and Gastronomica, among other publications. A graduate of Le Cordon Bleu in London, she’s also the author of the IACP award-winning cookbooks ChocolateChocolate and Baking by Flavor.