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 both dark and white chocolate chips as well as extra brown sugar, they give you delightful caramel flavor and a ton of chocolate in every bite.
I’ve played around with variations for many years, trying different combinations of ingredients 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 of the cookies 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 can have homemade slice-and-bake freshly baked cookies any time! I baked about half the dough and froze the rest in a log for future treats! The Artist is a cookie monster and begs me to make extra dough just so he can make 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 parchment (such as Chocolate Chip; 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 best way to be sure the dough releases easily as it thaws.
These Black and White Chocolate Chip Cookies are a sweet treat that everyone will enjoy and they are so easy to make. I can have them mixed 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!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Black and White Chocolate Chip Cookies:
- Gluten-free flour blend or all-purpose flour, baking powder
- Baking soda, salt, butter, brown sugar, granulated sugar, eggs
- Vanilla, white chocolate chips, mini dark chocolate chips
What is a Silpat?
Silpat is a brand name for silicone baking mats. Most fit a standard half baking sheet, the most common size for home cooks. They are reusable, just wash them between uses and store with a paper towel between each one.
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.
How to make Black and White Chocolate Chip Cookies:
- Whisk the dry ingredients together and set aside
- Beat the butter with both sugars, the add in the eggs, vanilla, and water, mixing until combined
- Gradually add the dry ingredients, beating after each addition until fully incorporated before adding more; stir in the white and dark chocolate chips
- Form dough into 1 to 2 tbsp balls and place 2-inches apart on a parchment-lined baking sheet
- Bake 10 to 12 minutes until golden brown; cool on the baking sheet 2 minutes then transfer to a wire cooling rack to cool completely
Parchment sheet are reusable – I use the same sheets for repeated bakings of cookies until they whole batch is baked, the throw it away. The help with clean up, and not expensive, and make any baking sheet non-stick. They are one of my most used tools in the kitchen.
Recommended Tools (affiliate links; no extra cost to you):
- Measuring spoons
- Kitchen scale
- Baking sheets
- Parchment paper or Silpats
- Stand mixer or hand mixer
- Spring-loaded scoop
You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend per cup. This recipe was written using this flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
When baking with gluten-free flours, some blends can be grainy. If you let the mixed cookie dough rest, covered, for 20 minutes before baking, you will often wind up with more tender cookies. The resting time allows the flours and starches to fully absorb the liquids becoming more hydrated. Wheat flours absorb liquids more quickly and don’t necessarily need a rest.
Black and White Chocolate Chip Cookies (Gluten Free)
Black and White Chocolate Chip Cookies may give them a run for their money. Filled with both dark and white chocolate chips as well as extra brown sugar, they give you delightful caramel flavor and a ton of chocolate in every bite.
- 3-1/3 cups (400 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 or Silpats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of your stand mixer or using a hand 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 thoroughly combined. Add the dry ingredients about 1/3 at a time, mixing after each addition 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 3 minutes to firm up before transferring to a wire cooling rack to cool completely.
- Recipe Source: The Heritage Cook
Adapted from a Two Peas and Their Pod recipe
Amount Per Serving: Calories: 116Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 104mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
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