Start by pre-heating your oven to 350°F/177°C.
Then, take an original Chocolate Chunk Cookie Kit and a Midnight Chocolate Chunk Cookie Cookie Kit and prepare them in separate bowls according to the ever-so-simple package directions. Keep in mind that it's best to aim for slightly drier cookie dough rather than overly sticky dough, therefore take it easy on the water.
Gather a couple of baking sheets, line them in parchment paper if you like (not necessary, though, if you have nonstick sheetand place them next to your bowls of cookie dough.
This next part is very important: designate one hand to each type of dough and and tell yourself that you will not allow the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl (or vise versat any time! Each hand must stick to their flavor and not cross over, otherwise things will get messy and your cookies may not look as pretty. Now that we've set some ground rules, it's time to start forming your cookie balls!
Using both hands at the same time, simply take about a tablespoon or two of each type of cookie dough and then gently press them together to create a nice Black n' White dough ball. Place it on your baking sheet so that you see one flavor on the left and the other on the right.
Repeat step #4 about 23 more times or until you run out of dough. Admittedly, I very rarely make it to 24 total balls, simply because I tend to get carried away and make these a little larger than my other cookies! More commonly I end up with 19 - 20 cookies with this recipe.
Bake these beauties in your pre-heated oven for 13-15 minutes or until the cookies look more matte than shiny. It's better to slightly undercook than overcook. Once they're done, allow the cookies to cool on the baking sheets for at least two minutes before transferring them to a cooling rack.