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Black and White Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 69 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Black and White Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a perfect balance of semi-sweet and white chocolate chips. Soft and chewy with golden edges, they make an irresistible treat for any occasion.

Ingredients

Cookie Dough Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which creates a good texture base for the cookies.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure they are fully blended. Then add the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
  5. Fold in Chocolate Chips: Carefully fold in both the semi-sweet and white chocolate chips to evenly distribute the chips without breaking them.
  6. Portion and Bake: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets about two inches apart to allow for spreading. Bake for 10-12 minutes, until the cookie edges are golden but the centers remain soft.
  7. Cool: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely and achieve the perfect chewy texture.

Notes

  • For best texture, use room temperature butter and eggs.
  • Do not overmix the dough once the flour is added; this keeps cookies tender.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Optionally, chill the dough for 30 minutes before baking to prevent spreading for thicker cookies.

Find it online: https://slsrecipes.com/black-and-white-chocolate-chip-cookies-recipe/