The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Black and White Cookies
These cookies hold a special place in my memory and in my recipe files. Why? Years and years ago, there was a “Mrs. Fields” cookie location ran at the Keystone at the Crossing mall in Indianapolis. Well, needless to say, I would visit there every time I went to the mall and would sometimes even stop by and go inside just for the cookies! My very favorite was what they called their “Black and White Cookie”, a chocolate dough studded with chocolate chips both semi-sweet and white. I loved them! Then, as everything good seems to do, the shop closed and never did reopen. I would love to know what happened to the family that ran it but that is another story for another day. The cookies were always so soft and fresh and warm and when they closed I was beyond upset. I told myself that eventually I would make my own version of the popular “Mrs. Fields” cookie and that way I could have them whenever I would want.
Well, skip ahead years and countless other things, not to mention recipes going on and I finally developed a recipe that is close. Is it perfect? No. I do not think it is possible to match Mrs. Fields cookies to an exact taste because it being a “factory” or a business so to speak, they have access to certain ingredients that must be used in large batches of things that I simply do not have access to. I will say though that these cookies may be even better than those I would always seek out at the mall! Sometimes instead of adding semi-sweet chocolate chips and white chocolate chips, I will add a little of a third kind such as either a milk or a dark chocolate chip. Then again, why not add all four? Sounds pretty delicious to me!
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.
Enjoy!
Ask and Answer: Do you have a favorite Holiday recipe? Email me and you may just see it, right here in this column!