Bake or Break

Black and White Chocolate Chip Cookies

Black and White Chocolate Chip Cookies combine dark chocolate and white chocolate for a sweet, delicious cookie! - Bake or Break

I’m generally not a big fan of white chocolate. My thinking has always been, why have that when you can have chocolate chocolate? Who’s with me?

In any case, when I do use white chocolate, I make sure that I use the very best that I can find. Both Guittard and Lindt make the good stuff. If you can’t find those, be sure to check the label before you buy any to make sure that it contains cocoa butter. You’ll be much happier for it.

Black and White Chocolate Chip Cookies combine dark chocolate and white chocolate for a sweet, delicious cookie! - Bake or Break

I love how delicate these cookies are. They manage to be light without sacrificing a good flavor punch. I do concede that the white chocolate is a nice complement to the cookies and a good combination with the semisweet chocolate. Of course, the Kahlua doesn’t hurt, either.

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Black and White Chocolate Chip Cookies

Yield about 40 cookies
Prep Time 15 minutes
Cook Time 14 minutes

Black and White Chocolate Chip Cookies combine dark chocolate and white chocolate for a sweet, delicious cookie!

Black and White Chocolate Chip Cookies combine dark chocolate and white chocolate for a sweet, delicious cookie! - Bake or Break

Ingredients

  • 2 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup water
  • 1/2 large egg*
  • 1 & 1/2 tablespoons Kahlua
  • 1 teaspoon vanilla extract
  • 6 tablespoons semisweet chocolate chips
  • 1/3 cup white chocolate chips
  • 2 & 1/2 tablespoons finely chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, combine both sugars and the butter. Beat until light and fluffy (about 3 minutes).
  4. Combine the water, egg, Kahlua, and vanilla. Add to the sugar/butter mixture, beating until well blended. On low speed, gradually add the flour mixture until just combined. Stir in the chocolate chips, white chocolate chips, and pecans.
  5. Drop the dough by tablespoonfuls onto the baking sheets. Bake for 14 minutes, or until set and beginning to brown around the edges. Cool on the pan for 1-2 minutes. Then, remove to wire racks to cool completely.

Notes

*The original recipe lists 2 tablespoons egg substitute. One egg is equivalent to 4 tablespoons (1/4 cup) egg substitute. I lightly beat one large egg, and used half of that, which is about 2 tablespoons.

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    11 Comments on “Black and White Chocolate Chip Cookies”

  1. These look so very good! I’ll have to give them a try. What kind of cake flour did you use?

  2. Swans Down. I like King Arthur’s cake flour but haven’t found it locally.

  3. The cookies look wonderful. Wish I could get some!

  4. Totally agree with you about white chocolate. In my book, the darker the better. (I’ve even been known to swap some bittersweet for semisweet sometimes…oops.)

  5. Do you think if you were to use just AP flour it would taste/turn out the same? Does the cake flour make it chewier or something? I would love to try this recipe but I’m not sure about buying a whole bunch of cake flour when I don’t really use it for anything else. šŸ™‚

  6. Lindsey, the cake flour makes these lighter and more delicate. You can make your own cake flour, although you might not get quite the same results. Measure the total amount of flour. For every cup of flour, remove 2 tablespoons of flour. For this recipe, you would remove 4 tablespoons of all-purpose flour. Add the same amount of cornstarch. Mix or sift really well, and you’ve got cake flour!

  7. These look soft chewy and delicious – perfect chocolate chip cookie šŸ™‚

  8. I used to feel the same way, until I discovered top quality white chocolate with a high percentage of cocoa butter. I think the key is the word “chocolate.” It’s not chocolate, and if we gave it a different name we could better evaluate it on its own merits, and not compare it to chocolate. That said, this recipe looks very good — it might even work with a bit of saffron or lime zest added to the dough for something else entirely. Thank you for posting.

  9. I seldom use white chocolate but this is a definite exception. It blew my mind when I read it was from Cooking Light.

  10. These look so delicious! Do you use Silpat baking your cookies?

  11. Nicole, I am a huge fan of Silpat for baking cookies. I haven’t baked without one for years.

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