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5.0 from 27 votes

Black and White Chippers

Soft, rich, and slightly chewy, these Black & White Chippers cookies are the ultimate chocolaty treat with white chocolate morsels sprinkled throughout. These little cookies are fantastic on their own, a pretty addition to a cookie plate for parties, or a cookie box for gifting! You’ll love this Paradise Bakery copycat cookie.

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 40 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup (113 grams) unsalted butter, at cool room temperature*
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg, at room temperature
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (43 grams) black cocoa powder, or Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup (170 grams) white chocolate chips, divided

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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 in baking at a cool room temperature (around 67°F is perfect). Any warmer and your cookies may spread too much.