These luscious Black with White Chocolate Chip Cookies are dramatic. Very dark chocolate cookies dotted with white chocolate chips are the best of both worlds. Use Dutch process or black cocoa for the biggest contrast! Serve these beauties on your plate or holiday dessert tray for a beautiful presentation and variety.
Using unsweetened cocoa powder gives you two things in these amazing cookies, a rich and delectable chocolate flavor and a deep brown color. This color is enhanced by using either Dutch process or black cocoa powder. These will give you the darkest color and biggest contrast to the white chocolate chips.
Fresh from the oven!
When you are using Dutch processed cocoa which is alkalized, you want to avoid baking soda in your baking. Baking soda is a base and they do not play well together, If you use baking soda, your results will taste soapy. Really unpleasant. Be sure your recipe uses baking powder or eggs for leavening.
When I’m trying a recipe for the first time, I always start with 6 scoops of dough on the baking sheet pan. Then I watch to see how much they spread while baking. Then I adjust how many I put on each pan. This recipe took 8 cookies per sheet easily.
The cookies will be puffed up when they come out of the oven and will settle as they cool on the baking sheet. The recipe says to leave them for 5 minutes on the hot pan before moving them. This is just about the time it takes to load another pan and decorate the tops of the cookies. You’ll get in the rhythm quickly!
I found if I placed the white chocolate chips point end into the dough, I got better, cleaner results. The chips stayed whiter and showed more dramatically in the very dark chocolate cookies. Beautiful!
When placing the extra white chocolate chips on top of the balls of dough before baking, this is the time to pull out the tweezers if you have them. While you can do this by hand, tweezers give you more precision and you will get a more attractive cookie as a result.
The cookies come out of the oven very soft and need the resting time on the baking sheet to finish baking gently. Then you can carefully and safely transfer them to the wire cooling rack where they will continue to firm as they cool.
If you want, you can change up the chips and nuts that you use to create a brand new type of cookie that is your family’s favorite! Just keep the measurements the same so you don’t add too much. Nearly anything you like will be delightful additions to these wonderful cookies!
Give these Black with White Chocolate Chip Cookies a try and you’ll be sure to get a round of applause from your family and friends! They are delicious – rich and chewy – and so fun to eat with a cup of coffee or milk, received in a gift box, or as a sweet treat after school. Enjoy!
Have a fabulous week my friends, Happy Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Black with White Chocolate Chip Cookies:
- GF all-purpose flour blend or regular all-purpose flour,
- cocoa powder, salt, baking powder, butter, sugar, brown sugar,
- vanilla, egg, pecans, white chocolate chips
PRO Tip:
These are delicate cookies so be sure to let them firm up completely before moving or serving them.
PRO Tip:
If you want to change out the add-ins for these cookies, you can use a different nut or flavors of chips such as butterscotch, peanut butter, toffee, etc. Keep the size in mind as large pieces will need to be chopped. And keep it to the same measurements so there is enough dough to hold the add-ins.
How to make Black with White Chocolate Chip Cookies:
- Whisk together the flour, cocoa powder, salt, baking powder, and xanthan gum. Using your stand mixer or a hand mixer, cream the butter and both sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl then add the vanilla and egg, beating well to combine.
- Gradually add the dry ingredients to the wet ingredients and beat until the dough is well blended. Mix in 3/4 of the white chocolate chips (3/4 cup; 128g).
- Use a small cookie scoop to form walnut-sized pieces and drop them on a parchment-lined baking sheet about 2-inches apart. Dot the top of each cookie with the final 1/4 cup; 42g of the white chocolate chips.
- Bake about 8 to 10 minutes until puffy but still soft, being careful not to overbake them. Allow to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
PRO Tip:
I found if I placed the white chocolate chips point end down, I got better, cleaner results. The chips stayed whiter and showed more dramatically in the very dark chocolate cookies. Beautiful!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Parchment paper or silicone baking mats (Silpats)
- Stand mixer or hand mixer
- Small cookie scoop
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free 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 the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Black with White Chocolate Chip Cookies (GF)
Give these Black with White Chocolate Chip Cookies a try and you’ll be sure to get a round of applause from your family and friends! They are delicious - rich and chewy - and so fun to eat with a cup of coffee or milk, receive in a gift box, or as a sweet treat after school. Enjoy!
Ingredients
- 3/4 cup (90g*) gluten-free all-purpose flour blend *or all-purpose flour
- 1/2 cup (43g) unsweetened Dutch-process or black cocoa powder, sifted
- 1 tsp kosher salt
- 1-1/2 tsp baking powder
- 1/4 tsp xanthan gum, add only if baking gluten-free and your blend doesn’t already contain it
- 1/2 cup (1 stick; 113g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 tsp vanilla extract
- 1 large egg, at room temperature**
- 1/2 cup chopped pecans or other nuts, optional
- 1 cup (170g) white chocolate chips, divided
Instructions
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or Silpats.
In a mixing bowl, whisk together the flour, cocoa, salt, baking powder, and xanthan gum (if using). Set aside.
In the bowl of your stand mixer, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, then beat well to combine.
Gradually add the dry ingredients to the wet ingredients and beat until the dough and is well blended. Mix in pecans (if using) and 3/4 cup (128g) of the white chocolate chips. Cover and refrigerate for about 30 minutes to firm up the butter.
Using a small cookie scoop (mine was a #40), drop walnut-sized balls of dough onto the lined baking sheets, spacing them about 2-inches (5cm) apart. Dot the dough balls with remaining 1/4 cup (42g) of white chocolate chips, pointed end down. Cover and refrigerate dough until ready for the next batch.
Bake for about 8 to 10 minutes, or as needed, until puffy and the edges will be set with soft centers. Allow to cool on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely. Enjoy!
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
** To warm up cold eggs, place the whole eggs in a bowl with very hot tap water to cover and let them sit for about 10 to 15 minutes. Remove from the water, pat dry and use as directed in the recipe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Original recipe from Tessa of Handle the Heat
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 122mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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