Sliced and baked like any refrigerator cookie (350 degrees, about 8 to 10 minutes), they came out looking like this:
Arranged on a plate as above, they were okay--and the flavor was excellent, though the chocolate was not very strong. If I were to deliberately make a cookie like this again, I'd a) omit the baking soda in the white layer completely, b) add more cocoa--maybe double?--or melt some chocolate chips to stir into the dough or c) increase the ratio of chocolate dough to white dough.
To be honest, I probably won't make these again--they were okay but not all that special looking to me--but I wanted to demonstrate that even things that seem to be failures can be salvaged, sometimes in "creative" ways.
What are some of the things you have done to "fix" a baking or cooking mistake? I'd love to hear more ideas.