why make this recipe
Black and White Chocolate Chip Cookies are a delightful treat that combines rich, dark chocolate with sweet, creamy white chocolate. These cookies are inspired by the famous Levain Bakery version, known for their thick and chewy texture. Making these cookies at home allows you to enjoy the same delicious flavors in the comfort of your kitchen. They are perfect for sharing, special occasions, or simply satisfying your sweet tooth!
how to make Black and White Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter (cold, cut into cubes)
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 2/3 cups all-purpose flour (spooned and leveled)
- 1/2 cup extra dark cocoa powder (sift if clumpy)
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. fine salt
- 1 (11 oz.) bag white chocolate chips
- 1 cup semi-sweet or milk chocolate chips
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the cold butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and semi-sweet or milk chocolate chips.
- Drop large scoops of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are set.
- Let cool slightly before transferring to a wire rack.
how to serve Black and White Chocolate Chip Cookies
These cookies are best enjoyed warm right out of the oven. Serve them with a glass of cold milk or your favorite beverage. You can also plate them nicely for parties or gatherings, as they make a wonderful dessert that everyone will love.
how to store Black and White Chocolate Chip Cookies
To keep your Black and White Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They will stay soft and chewy for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they should last for up to three months.
tips to make Black and White Chocolate Chip Cookies
- Make sure your butter is cold; this helps create the thick texture of the cookies.
- Don’t overmix the dough once you add the dry ingredients. Mix just until everything is combined for the best texture.
- Use a cookie scoop to ensure all cookies are uniform in size, which helps them bake evenly.
variation
You can customize these cookies by adding nuts like walnuts or pecans, or even using milk or dark chocolate chips in place of the semi-sweet chocolate chips. You could also try adding a pinch of espresso powder for a more intense chocolate flavor.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, but if you use salted butter, reduce the amount of salt in the recipe to avoid overly salty cookies.
2. How can I make the cookies softer?
To make the cookies softer, try baking them for a shorter time. Taking them out when they are still slightly underbaked will keep them chewy.
3. Can I use different types of chocolate chips?
Absolutely! You can use any type of chocolate chips you prefer, whether that’s dark, milk, or even flavored chips like peanut butter.
Black and White Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously thick and chewy cookies combining dark and white chocolate for the perfect sweet treat.
Ingredients
- 1 cup unsalted butter (cold, cut into cubes)
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 2/3 cups all-purpose flour (spooned and leveled)
- 1/2 cup extra dark cocoa powder (sift if clumpy)
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. fine salt
- 1 (11 oz.) bag white chocolate chips
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the cold butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and semi-sweet or milk chocolate chips.
- Drop large scoops of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are set.
- Let cool slightly before transferring to a wire rack.
Notes
Tips include using cold butter for thickness and not overmixing the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, chocolate, dessert, baking, sweet treat
