These black and white cookies are the best of both worlds!
The two that I used were exactly the same bake time and oven temperature. The double chocolate dough was a lot softer than the chocolate chip cookie dough so I chilled it for a few minutes and it worked out perfectly.
Black and White Chocolate Chip Cookies
When you can’t decide what cookie to make, make both! These black and white cookies combine two flavors; double chocolate chip AND chocolate chip for the perfect cookie.
Print
Pin
Rate
Servings: 36
Calories: 225kcal
Ingredients
- Black Chocolate Chip Cookie Dough:
- 3 cup semisweet chocolate chips
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- White Chocolate Chip Cookie Dough:
- 1/2 cup butter
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
For Black Chocolate Chip Cookie Dough:
- In a small saucepan, heat 3/4 cups of the chocolate chips over low heat, stirring constantly, until melted.
- Cool to room temperature, about 10 minutes, but do not allow chocolate to become firm.
- In a mixing bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until light and fluffy.
- Beat in the eggs and melted chocolate until light and fluffy.
- With a wooden spoon, stir in the flour, baking soda and salt. Stir in the remaining chocolate chips.
- Use a 2T. cookie scoop and scoop cookie dough onto a baking sheet. Do not worry about spacing the cookies apart. Just crowd them all onto one sheet and refrigerate while you make the other cookie dough.
For White Chocolate Chip Cookie Dough:
- Cream butter and sugars in a large mixing bowl. Add the egg, yolk, and vanilla. Beat till creamy with electric mixer.
- With a wooden spoon, stir the flour, baking soda, and salt in a small bowl. Add to the sugar mixture with the chocolate chips. Stir until ingredients are well mixed.
- Use a 2T. cookie scoop and scoop cookie dough onto a baking sheet. Do not worry about spacing the cookies apart. Just crowd them all onto one sheet.
To make cookies:
- Cut ALL cookie dough balls in half. Take half a ball of black chocolate cookie dough and half of a a ball of white chocolate chip cookie dough and roll them together into a ball.
- Place dough onto parchment paper lined cookie sheets. Space 2-3" apart. Flatten slightly with your hand. Repeat for remaining cookie dough balls.
- Bake at 350° for 10 minutes. Cool on pans for 3 minutes, then remove to cooling racks to cool completely.
Notes
Store cookies in an airtight container. Freeze in plastic bags for up to 3 months.
Nutrition
Calories: 225kcal
If you liked these black and white cookies you might also like…
Irresistible Peanut Butter and Chocolate Chip Cookies
Link to the cookie scoop that I use! (affiliate)
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Love a great chocolate chip cookie! Pinned.
What a great idea! I have to admit I love the idea of peanut butter and chocolate too. Pinned.
Another great recipe! Thanks for sharing!
This could is the best idea! It looks awesome, and sooo tasty! Thanks for sharing at Celebrate It!
Ahhh now that’s one of the best ideas ever Brandy. Two delicious cookies in one
Your Black and White Chocolate Chip Cookies look fantastic! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen
Your cookies look fun and yummy!!!
You shared on #omhgww and last week and this week your post is being featured, pinned and shared on Instagram!! Watch for it, share it. Be sure to stop by and share again!!
Have a wonderful week!
Karren