Originally published on “Blaise the Baker” November 19th, 2016
These cookies should not be confused with the popular New York “Black and White Cookie” – a cakey cookie with two different colored sides. Think of this cookie as a white chocolate chip cookie with cocoa powder added to the dough.
Black and White Cookies
2 sticks (8 oz) unsalted butter, soft
1 cup light or dark brown sugar, packed
3/4 cup white granulated sugar
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
2 1/4 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Start by preheating your oven to 300 degrees F. Line two large baking sheets with parchment paper.
In a large bowl combine the soft unsalted butter, brown sugar and white granulated sugar. Once combined and throughly mixed add in the large eggs.
Beat well before adding in the pure vanilla extract.
In another bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt. Add this in small increments to the wet ingredients and stir well.
In a small bowl combine the chips with a tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookies.
Once all combined and mixed, stir in the white all-purpose flour coated chips. Be careful not to over mix the dough.
Drop by rounded tablespoon size balls onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 23 minutes exactly for a crispy cookie or 18 minutes exactly for a softer cookie.
Once baked, remove from the oven and allow the cookies to cool before removing them from the baking sheet.