Black and White Chippers Recipe
Introduction
Black and White Chippers are rich, fudgy cookies featuring deep cocoa flavor and bursts of creamy white chocolate. Their soft, slightly puffy texture makes them an irresistible treat for chocolate lovers. Perfect for sharing or enjoying with a glass of milk.
Ingredients
- 1/2 cup (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (43 grams) black cocoa powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup (170 grams) white chocolate chips, divided
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add the vanilla extract and egg, beating well to combine.
- Step 3: In a separate bowl, sift together the all-purpose flour, black cocoa powder, sea salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms.
- Step 4: Fold in ¾ cup (128 grams) of the white chocolate chips gently with a spatula.
- Step 5: Using a small spring-loaded scoop or tablespoon, drop dough balls onto prepared baking sheets, spacing them about 2 inches apart. Dot the tops of the dough balls with the remaining ¼ cup (42 grams) of white chocolate chips.
- Step 6: Bake for about 8 minutes, until the cookies are puffy but still soft. Be careful not to overbake.
- Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use black cocoa powder for a more intense chocolate flavor and darker color, but natural cocoa powder can be substituted if needed.
- Ensure your butter and egg are at room temperature for better mixing and texture.
- For a different twist, try mixing in some chopped nuts along with the white chocolate chips.
- Don’t overbake; the cookies should look slightly underdone when you take them out for a soft, chewy center.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm them briefly in a microwave or oven until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can substitute natural cocoa powder, but your cookies will be lighter in color and have a milder chocolate flavor.
Why is my cookie dough sticky?
The dough is meant to be slightly sticky, which helps keep the cookies soft and chewy. If it’s too sticky to handle, chill it for 20–30 minutes before scooping.
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Black and White Chippers Recipe
- Total Time: 23 minutes
- Yield: 18 cookies 1x
Description
Delight in the rich, fudgy flavor of Black and White Chippers, a luscious chocolate cookie infused with bold black cocoa and studded with creamy white chocolate chips. These cookies deliver a perfect balance of intense dark chocolate taste and sweet, melty white chocolate bites, baked until soft and chewy with a slightly crisp edge. Perfect for chocolate lovers seeking a sophisticated twist on classic chocolate chip cookies.
Ingredients
Wet Ingredients
- 1/2 cup (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
Dry Ingredients
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (43 grams) black cocoa powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Mix-ins
- 1 cup (170 grams) white chocolate chips, divided
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, approximately 3 minutes. Be sure to scrape down the sides of the bowl to incorporate all ingredients well.
- Add Vanilla and Egg: Add the vanilla extract and egg to the creamed mixture, continuing to beat until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, black cocoa powder, fine sea salt, baking soda, and baking powder. This ensures the dry ingredients are well distributed and lump-free.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients in the mixer bowl, beating until a slightly sticky cookie dough forms.
- Fold in White Chocolate Chips: Using a spatula, gently fold in 3/4 cup (128 grams) of the white chocolate chips, incorporating them evenly throughout the dough.
- Scoop Dough: Use a small spring-loaded cookie scoop or spoon to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Add Remaining Chips: Dot the tops of each dough ball with the remaining 1/4 cup (42 grams) white chocolate chips to create a decorative and tasty topping.
- Bake: Bake the cookies for about 8 minutes, until they appear puffy but remain soft. Avoid overbaking, as the cookies will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, developing their perfect chewy texture.
Notes
- For best results, bring the butter and eggs to room temperature before starting to ensure a smooth batter.
- Black cocoa powder gives a richer, deeper chocolate flavor and intense dark color—substitute with natural cocoa powder if unavailable, but expect a lighter cookie.
- Do not overbake; the cookies should look slightly underdone in the center to maintain softness.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use a spring-loaded scoop for uniform cookie size and even baking.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: black cocoa cookies, white chocolate chip cookies, chocolate cookies, baking cookies, black and white cookies
