Yin Yang Slice-and-Bake Cookies are the melding of ancient Chinese philosophy with cookies that are simultaneously very vanilla and intensely chocolate. Think of them as enlightened comfort food.
I read a lot of blogs and have noticed that I am not the only one who feels like time is rushing by at a seemingly accelerated pace. Our lives can feel hectic and stressful even when we are surrounded by the best of circumstances.
I find the current state of politics and world strife to be extremely disheartening. It’s a challenge to be personally positive and balanced when the news is so full of negativity and imbalance.
I am one little person. I can’t stop wars, hatred, or injustice, but I can try to be a teeny tiny ripple on the positive side, doing my teeny tiny part in making the world a better place, one smile at a time.
One bite of Yin Yang Slice-and-Bake Cookies will definitely cause a smile. The chocolate side (yin) of these crunchy cookies gets its deep flavor from dark cocoa. The vanilla side (yang) has just enough creamy vanilla flavor to balance the chocolate.
Yin Yang Slice-and-Bake Cookies are made with vegetable shortening, which gives them crunch and also makes them a great desert-safe cookie. I know that some people are opposed to using vegetable shortening instead of butter in baking.
Generally, I prefer using butter too. However, not in these cookies. The crunch and the flavor are amazing just the way they are. I wouldn’t change a thing.
Creating the Yin Yang design took a few attempts. The final method I chose is a lot easier to do than it is to describe. I hope the photos help make the process clear.
The dough is made all vanilla, then half of the dough becomes chocolate with the addition of cocoa. The chocolate and the vanilla dough is each rolled into a fat log.
To easily create the droplet shape (either side of the yin yang), place a rolling pin on top of a dough log lengthwise. Gently press down on one half of the log, creating a slope that ends in a thin edge. Repeat with the second log.
Then, place the thicker part of the vanilla log on top of the thinner part of the chocolate log. Roll the combined log to round the shape and gently connect the two flavors.
The log is refrigerated to firm the dough so that it holds its shape when sliced. Semi-sweet and white chocolate chips are pressed into the cookies before baking.
Yin Yang Slice-and-Bake Cookies are not only delicious, but are also an edible reminder to strive for balance in life. They are my wish for world harmony in cookie form.
I included Yin Yang Slice-and-Bake Cookies in my “getting to know you” military care package that I sent out this week to my new soldier. Wishes for world harmony are especially meaningful for our deployed service members.
These two-flavored cookies were also used for an additional part of this care package’s theme. Watch for the care package post in a few days, to read about the game I concocted for this box!
You can read more about desert safe ingredients and find an index of all of the desert safe recipes on The Monday Box by clicking here.
Yin Yang Slice-and-Bake Cookies
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup butter flavored vegetable shortening
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa
- 30 White chocolate chips
- 30 Semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer, cream together the shortening and sugar.
- Add in eggs, milk, and vanilla. Beat to combine, until smooth.
- Gradually add in the flour mixture until fully incorporated.
- Remove half of the dough onto a sheet of wax paper.
- Mix the cocoa into the remaining dough.
- Place the chocolate dough onto another sheet of wax paper.
- Roll each half of the dough into a log about 8” long. Wrap in wax paper and refrigerate for about 30 minutes to firm slightly.
- To create each half of the yin yang circle, lay a rolling pin down the length of the dough log and gently press down, indenting half of the log creating a slope that ends in a thin edge at the bottom. Repeat with the other dough log.
- Place the thicker part of the vanilla log on top of the thinner part of the chocolate log.
- Roll the combined log to round the shape and gently connect the two flavors. Wrap in wax paper and refrigerate at least 1 hour until firm.
- When ready to bake: preheat the oven to 350° F and line a baking sheet with parchment paper.
- Slice dough log into ⅜” thick slices. Press a white chocolate chip into the chocolate dough and a semi-sweet chip into the vanilla dough. Place the cookies 1”-2” apart on the prepared cookie sheet.
- Bake for 12 minutes. Allow to cool on the baking sheet for 5 minutes before transferring onto a wire rack to cool completely.
- Store in an airtight container at room temperature for at least 2 weeks.
Notes
Nutrition
These recipes are also desert safe and sure to cause smiles!
Susan
Okay, I’m sorry, but I don’t know what the good reviews are for. These were AWFUL. We did exactly as the recipe follows, WAY TOO MUCH VANILLA and comes out with that concentrated bitter alcohol vanilla extract flavour.
Disgusting. They’re cute and pretty to look at, that’s it.
Remade these later with vanilla beans instead, nicer flavour but honestly pretty plain and boring after one or two. Again, pretty to look at but don’t expect much going on in these.
Wendy Sondov
Sorry you weren’t pleased with your cookies, Susan. This recipe only calls for 2 teaspoons of vanilla, hardly a huge amount. The truth is that vanilla comes in many different qualities. I use Nielsen-Massey vanilla and have NEVER had an alcohol flavor. I suggest that you may have low quality or old vanilla. These cookies are meant (as the post explains) to have two intensely flavored sides. If you reduce the flavoring, as you did, the resulting cookies would be plain sugar cookies.
Patrick
Thanks for the great recipe – both for the design and the actual cookie dough which was easy to work with.
I used a sugar/Stevia mix to cut down the sugar, using just over half of your stated amount of sugar. I also used unsalted butter, because the shortening you mentioned isn’t easy to get in the UK. All fine in terms of outcome!
I flavoured the choc side with a teaspoon of fine ground instant coffee for a mocha hit, and used ground cardamom in the white side, (so the cardamom does appear in both colours of dough, but goes well with the mocha and adds an eastern vibe). I didn’t do the rolling technique you use in the recipe, but used a half yin yang cookie cutter – a bit fiddly but no sweat if you keep the dough cool.
I did make the dough into a roll, chilled it, then cut it into 3/8ths slices, then used the cutter. When it came to using the scraps from the first cutting, I rolled the two colours separately into slabs of equal thickness by putting a takeaway container lid on either side of the dough and used those to support the rolling pin. Hadn’t thought of doing this before, and it worked well. Benefit is that by nesting more than one lid on top of the other, you can raise the height of the supports to whatever you like. Result!
Thanks again.
Wendy Sondov
Hi, Patrick! I am delighted that you enjoyed the Yin Yang cookies! Thank you for the detailed description of your adaptations! I am sure there will be other readers who will find your notes helpful! I smiled while reading about your takeaway lid invention. For a long time, I used identical cookbooks on either side of my dough for even thickness. Then I purchased (very inexpensive) balsa wood dowels at the hardware store ( 1/4″, 1/8″, etc.) and used those. The squared off dowels are easier to work with than the round ones. With the dowels, not only was my dough even, but I could achieve the exact thickness I wanted! Recently, I have been using a rolling pin with discs on the ends that are adjustable for various thicknesses. Super easy! I’m loving this rolling pin and it is very inexpensive. If you are interested in looking at what I am talking about, here is an Amazon link (affiliate) https://amzn.to/2Ur8KRK . Happy baking!
Michelle Lentz
Thank you. These are going to be a hit with my friends. We are doing a Yin Yang balancing ritual (Pagan). So these are going to be perfect.
I added a lil almond extract to the white side for a lil added touch. Yum. And I love the chocolate chip dots. So cute.
My dough was a lil dry. Might be from my house being a lil dry. So I just added a lil more liquid. Milk in the white and coffee in the chocolate. It was perfect. So if anyone asks, because it may depends on where they live.
Thanks again. Can’t wait to try another recipe.
Robin
These are adorable, I can’t wait to make them. Thank you for sharing your post at the Creative Muster Party. PINNED!
The Monday Box
Thank you, Robin! I was pleased with how easy these turned out to be. Thanks for hosting AND for pinning. 🙂
Reeni
I LOVE these! I’ve been wanting to make those NY black and white cookies with a ying yang design but I think these are better! Almost too “cool looking” to eat but I bet they’re delicious. I’m thinking of sending some care packages for the holidays this year because of you. You’re inspirational.
Michelle
So creative!
I love this idea! I too feel time has escaped me.
I need to slow down and enjoy a cookie!
Thanks
Michelle
The Monday Box
Thanks, Michelle! If it takes a cookie to make the world slow down, then so be it! 🙂
Gina
I make your desert-safe cookie recipes all the time and send them overseas (I have commented to you on the SA DAT Facebook page). 2 of my guys just got boxes of cookies this week, and already asked for more – I will be making these to include in my next care packages!
The Monday Box
Thank you so much, Gina! It is wonderful to know that the desert-safe recipes are making it to our deployed military heroes in good condition! Thank you for letting me know here and on the SA DAT Facebook page that your adoptees are enjoying the cookies! That is the whole reason for my desert-safe recipes. Your kind comments let me know that these recipes are reaching their intended audience! 🙂
Saltandserenity
I strive to achieve balance in all areas of my life every day. Some days are easier than others.
These yin yang cookies are the perfect symbol for balance! They put a big smile on my face. The little dark chocolate and white chocolate chips look like eyes.
Can’t wait to recreate them.
The Monday Box
I think smiling is instrumental in achieving balance, so I am delighted that these made you smile, Cindy! I am perpetually imbalanced (in all areas if my life), but I can dream. 🙂
Stephanie | Worth Whisking
I love the idea behind these cookies, Wendy! Yes, it is so challenging sometimes to find balance in our day-to-day. These cookies are a sweet reminder to slow down and gain perspective. Cheers to you for making the world a better place one smile at a time! 🙂
The Monday Box
Thank you, Stephanie! Not every day can be balanced, but it is a goal. I agree that one smile at a time CAN make the world a better place!
Ashley@CookNourishBliss
Time is definitely rushing by at a crazy pace – I mean, I still can’t get over where summer went. It’s nuts. But man, these cookies would absolutely bring a smile to my face! They are just so cool Wendy!!
The Monday Box
Thank you, Ashley! I hope your move went smoothly! I bet you could use a little yin-yang right now! 🙂
Winnie
These cookies are soooooooooo BEAUTIFUL !!
I really must make them. My nephews (and I have so many) would be thrilled
The Monday Box
Thanks, Winnie! What fun to have a ton of nephews! It must be joyous chaos when everyone gets together! 🙂 Slice-and bake is such an easy way to prepare dough ahead of time and then just slice off what you need. (Though with a house full of nephews you may need them all!)