Just because a recipe’s easy doesn’t mean it’s better. I could trudge my way down to the sweatpants-laced hell that is the boxed cake mix section, fart a batch of little Debbie-somethings out in 15 minutes and think nothing of it. That doesn’t make it good. But a good, simple recipe that gently guides you along to baked good perfection is definitely a great thing. So, I just took two of those recipes and smashed them together to make these monochrome cookies.

Here’s what you need:

• 1 1/4 cups all-purpose flour

• 1/4 cup cocoa powder

• 1/2 teaspoon baking soda

• One stick unsalted butter, room temperature

• 1/2 cup sugar

• 1/2 cup packed light brown sugar

• 1/4 teaspoon salt

• One egg

• 1 teaspoon vanilla

• 4 ounces dark chocolate chips or chopped chocolate (go for 72 percent darkness; trust me on this one)

• 4 ounces white chocolate or chopped chocolate

Here’s how you do it:

As you can see, this is pretty much two kinds of cookies stitched together in the middle. At some point you’re going to be dealing with two different doughs at once. Make sure you have several bowls.

Preheat your oven to 350 degrees F. Divide your flour and baking soda into two bowls, so you have 3/4 cup flour and a 1/4 teaspoon soda in one bowl, and 1/2 cup of flour, 1/4 cup of cocoa and 1/4 teaspoon of soda in the other. After you finished dividing, whisk them both. I know that’s a lot of dividing and fractions and whatnot, but you shouldn’t be in the kitchen in the first place if numbers with lines through them makes you itchy, so pipe down.

Cream the butter in a stand mixer for two minutes on medium. Make sure you scrape down the sides of the bowl with a spatula. Actually, just keep doing that whenever you add something in the stand mixer. Scraping is necessary. Add the sugars and salt, and mix those in for one minute until it’s all nice and smooth. Next, add the egg and vanilla and mix.

Now comes the almost tricky part. Get in there with a spatula and divide the stuff in the stand mixer into two parts. Leave one half in there and the other half in a separate bowl. Add the non-cocoa flour mixture into the stand mixer dough, and mix just until fully combined. Finally, stir in the dark chocolate.

Do the same for the cocoa flour mixture and white chocolate. Next, start forming the cookies. If you want hideously big cookies like I made, use about a tablespoon of each dough. If not, go for a 1/2 tablespoon. Either way, take a something-spoon of each dough and stick them together in the middle, like I did.

Now this is the most important tip you’ll ever learn about chocolate chip cookies: Put salt on the top, but only a sprinkle. It looks like a small thing, but trust me: You’ll never again eat chocolate chip cookies like you normally do after you do it.

Put the cookies on a parchment-paper-covered baking sheet and stick them in the oven for 15 minutes if you made big cookies, and 12 if you made small ones. Make sure to turn the pans around when they’re halfway done.

All that’s left is to take them out, let them cool off for five minutes and shove them down your throat with a glass of milk.

Shove some beats down your throat, too, with this week’s track from Alph-Lyla with Toshiaki Otsubo. It’s called “Take Back the Tower.”