Black and white chocolate chip cookies
These black and white chocolate chip cookies combine rich dark chocolate with sweet white chocolate chips for a perfect balance of flavors. Crispy edges, chewy centers, and loaded with melty chocolate—a bakery-style treat made easy at home!
Ingredients
Dry Ingredients:
- 280 g all-purpose flour
- ½ cup dark cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Chocolate Add-Ins:
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
Optional:
- Flaky sea salt (for topping)
Instructions
Mix Dry Ingredients:
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
Cream Butter & Sugars:
- Beat butter and sugars until fluffy (2-3 mins). Add eggs and vanilla; mix until combined.
Combine:
- Gradually add dry ingredients to wet ingredients. Mix until just combined.
- Fold in both chocolate chips.
Chill Dough:
- Cover and refrigerate for 30 mins (or up to 24 hrs for thicker cookies).
Bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 2-tbsp dough balls, spacing 2 inches apart.
- Bake 10-12 mins until edges are set but centers are soft.
- Sprinkle with sea salt (if using) right after baking.
Cool:
- Let cookies rest on the sheet for 5 mins, then transfer to a wire rack.
Notes
-
Storage:
- Room temperature: Up to 5 days in an airtight container.
- Freezer: Dough balls freeze well for 3 months; bake from frozen (+1-2 mins).
-
Substitutions:
- Gluten-free: Use 1:1 GF flour blend.
- Vegan: Use plant-based butter, flax eggs, and dairy-free chocolate.
- Tip: For extra gooey cookies, underbake slightly and press extra chocolate chips on top while warm.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9g
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