Black and White Chippers
User Reviews
5
Black and White Chippers
Description
Black and White Chippers combine the intense dark flavor of black cocoa powder with the rich sweetness of white chocolate chips. The dough is prepared by creaming cool room temperature unsalted butter with granulated and brown sugars, then incorporating vanilla and an egg. The dry ingredients include all-purpose flour, black cocoa powder, salt, baking soda, and baking powder, which are sifted together and added gradually to form a slightly sticky dough. White chocolate chips are folded in, adding pockets of sweetness.
The cookies are portioned using a small scoop, spaced on parchment-lined pans, then dotted with extra white chocolate chips before baking at 350°F until puffed and soft, careful not to overbake. Cooling on the baking sheet ensures they set properly. This method results in cookies with a tender texture and a distinct black and white look.
These cookies are best enjoyed once fully cooled, presenting a balance of bittersweet chocolate and creamy white chocolate. The recipe notes emphasize using cooled unsalted butter around 67°F to control spreading and achieve optimal texture. This recipe is well suited for anyone seeking a visually appealing, classic chocolate cookie with unique flavor contrast and texture.
Ingredients
- 1/2 cup unsalted butter at cool room temperature, 113 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup brown sugar 50 grams
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 3/4 cup all-purpose flour 95 grams
- 1/2 cup black cocoa powder or Dutch-process cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup white chocolate chips divided
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, 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, beating well to combine.
- In a separate bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in ¾ cup (128 grams) of the white chocolate chips with a spatula.
- Using a small spring-loaded scoop, drop 1-tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Dot the balls of cookie dough with remaining ¼ cup (42 grams) of white chocolate chips. Bake for about 8 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Notes
- Always use unsalted butter at cool room temperature, around 67°F, to prevent the cookies from spreading too much during baking.
User Reviews
Overall Rating
5
You'll Also Love
