Black and White Chocolate Chip Cookies


Black and White Chocolate Chip CookiesMaking cookies should never come into question; homemade baked goods make the world go round, so what other answer is there besides yes?! :) What type of cookie to whip up, however, is a far more challenging choice, especially with the plethora of tasty-sounding recipes posted online. Fortunately, black and white chocolate chip cookies, a combination of classic chocolate chip cookies and deep chocolate cookies studded with white chocolate chips, have been offered as an easy solution to this baking dilemma. Practically two treats for the delight of one, these monochrome cookies are crowd-pleasers, perfect for a spring gathering, but just as yummy after a weeknight meal. Although this recipe is more time intensive than your typical cookie jar staple, the smiles they bring make a batch well worth the effort – it’s fun to think that baked goods are the key to world-wide happiness.

Black and White Chocolate Chip CookiesBlack and White Chocolate Chip Cookies Adapted from Sally’s Baking Addiction

ingredients {chocolate with white chocolate cookie dough}

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/2 cup and two tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup white chocolate chips

ingredients {chocolate chip cookie dough}

  • 3/4 cup butter
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

to make

  1. Begin by making the chocolate cookies with white chocolate chips. With an electric mixer, cream the butter and sugars until light and fluffy.
  2. Mix in the egg and vanilla.
  3. Stir in the flours, cocoa powder, baking soda, and salt. Add the milk.
  4. Combine the dough with the white chocolate chips; it will be quite thick and sticky! Set aside before starting the chocolate chip cookie dough.
  5. Again with an electric mixer, cream together the butter and sugars.
  6. Beat in the egg and vanilla.
  7. Mix the wet ingredients with the remaining dry ingredients before stirring in the chocolate chips.
  8. Cover both bowls of dough with aluminum foil or plastic wrap, and chill for four hours at the very least, or up to three days.
  9. Once both doughs are chilled, preheat the oven to 350ºF. Grease baking sheets.
  10. Form rounded tablespoons of both types of dough. Press and roll them together. The chocolate dough is incredibly messy, so have a sink nearby and towels on hand so you can clean up after shaping each cookie. Set cookies on prepared baking sheets.
  11. Bake for ten minutes.
  12. Let the cookies cool on the sheet before removing to cool completely on a wire rack. Enjoy!

Finally, my first book review for Lit Up Review goes live today at 7 am EST. I hope you’ll take a peek HERE – this year’s authors are nailing it with their debuts!

Have a lovely Tuesday!



8 thoughts on “Black and White Chocolate Chip Cookies

  1. Hi! I’m making these cookies for my music class (we have a cake day each week, and it’s my turn),and I just wanted to check roughly how many this recipe made? Always important to know if there’s spare cookie dough ;) Thanks!


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