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

Scale

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