Classic chocolate chip cookies are hard to improve upon, but I think today’s Black and White Chocolate Chip Cookies may give them a run for their money. Filled with two flavors of chocolate chips, they give you chocolate in every bite.
I’ve messed around with variations for many years, trying different combinations with varying levels of success. This time I got inspiration from the couple from Two Peas and Their Pod. They are a darling family with a wonderful blog that you should follow if you haven’t already discovered them.
This version has a much higher percentage of brown sugar, giving each cookie a decided caramel undertone that is addicting. Crunchy on the edges and with a chewy center, they are a treat for everyone lucky enough to get one.
You can make the dough ahead and form into logs before freezing them. Then you can have freshly baked cookies all through the holiday season! I baked about half the dough and froze the rest in a log for future slice and bake cookies! The Artist is a cookie monster and begs me to make extra dough just so he can make his own cookies whenever the mood strikes.
I love that he can do this on his own when I am busy with other projects. Be sure to write the baking directions on the outside (such as 350°F for 11 min.) so you don’t have to look up the recipe when you are ready to bake off the dough. Once it is formed into a log and wrapped with parchment paper, roll the log in plastic wrap and seal tightly. This is the easiest way to be sure the dough releases easily as it thaws.
These Black and White Chocolate Chip Cookies are a treat that everyone will enjoy and I love how easy they are to make. I can have them made and baked in less than an hour and everyone can dive into the huge pile of warm cookies with a glass of milk or cup of coffee or tea!
Enjoy! Happy Chocolate Monday!
Jane’s Tips and Hints:
These are delicate cookies, so be sure to leave them on the baking sheet for a minute or two before trying to transfer them to a cooling rack. If you make them with gluten-free flour, they can break even more easily so be extra careful.
You can use your favorite gluten-free flour blend like Bob’s Red Mill 1-to-1 or Pamela’s. If you bake often and want to save a little money, you can make your own blend and keep it handy for impromptu baking projects!
- 3-1/4 cups (390 g) gluten-free flour blend or all-purpose flour
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1 cup (2 sticks; 226 g) butter, at room temperature
- 1-1/2 cups (300 g) firmly packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp water
- 1 cup white chocolate chips
- 1-1/2 cups mini dark chocolate chips
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of your stand mixer, beat the butter and both sugars together for about 1 minute until creamy and smooth. Add in the eggs, vanilla, and water and mix until combined. Add the dry ingredients about 1/3 at a time until fully incorporated. Stir in the white and dark chocolate chips.
- Use a spring-loaded scoop to quickly form the cookie dough into balls, 1 to 2 tbsp each. Place about 2-inches apart on the parchment-lined baking sheets. For the best results, bake one sheet at a time.
- Bake cookies for 10 to 12 minutes or until golden brown. Let the cookies cool on the baking sheet for 2 minutes to firm up before transferring to a wire cooling rack to cool completely.
- Yield: 3 to 4 dozen cookies
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