Black and White Chocolate Chip Cookies

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These black and white chocolate chip cookies are light and delicate, with a hit of Kahlua for extra flavor and plenty of white chocolate, dark chocolate, and nuts in every bite!

Stack of 3 black and white chocolate chip cookies

Don’t mistake these for ordinary chocolate chip cookies! This recipe for black and white chocolate chip cookies manages to be light without sacrificing a good flavor punch. The white chocolate is a nice complement to the cookies and a good pairing with the semisweet chocolate. Of course, the Kahlua doesn’t hurt, either!

Why You’ll Love These Black and White Chocolate Chip Cookies

A classic with a twist. Chewy chocolate chip cookies are always a win, but these black and white chocolate chip cookies have a uniquely light texture, along with a bit of coffee flavor.
The perfect balance of flavors and texture. The combination of semisweet and white chocolate is perfection, and I also love the contrast between the delicate crumb, crunchy nuts, and rich chocolate.
Easy to make and customize. This recipe is simple enough for even beginning bakers, and you can easily switch up the add-ins to put your own spin on it.

Overhead view of ingredients for black and white chocolate chip cookies with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Cake flour – Learn how to measure flour.
Baking powder
Salt
Light brown sugar – Here’s the difference between light vs. dark brown sugar.
Granulated sugar
Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
Water
Egg – You only need to use half of an egg. Alternatively, you can use 2 tablespoons of liquid egg.
Kahlua – Or brewed coffee if you prefer.
Vanilla extract – I like to use my homemade vanilla extract.
Semisweet chocolate chips
White chocolate chips – When I 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.
Chopped pecans – Or another nut you’d like to add. Hazelnuts would be quite good!

What Is Cake Flour?

Cake flour is a finely milled flour made from soft wheat with a lower protein content than all-purpose flour. This lower protein content helps produce cakes, cookies, and other baked goods with a tender, delicate crumb and lighter texture.

How to Make Black and White Chocolate Chip Cookies

Overhead view of dry ingredients in bowl with whisk — Whisk the dry ingredients.

Overhead view of creamed butter and sugar — Whisk the dry ingredients.

Mix the dry ingredients. Whisk together the flour, baking powder, and salt in a medium bowl.
Cream the butter and sugar. Use an electric mixer on medium speed to beat the sugars and butter until light and fluffy.
Add the wet ingredients. Combine the water, egg, Kahlua, and vanilla and then beat this into the creamed butter and sugars.

Overhead view of dry ingredients added to wet ingredients for cookies — Combine wet and dry ingredients.

Overhead view of chocolate chips and pecans added to bowl of cookie dough — Combine wet and dry ingredients.

Finish the dough. Lower the mixer speed and mix in the dry ingredients until just combined. Fold in the chips and pecans.
Bake. Drop tablespoonfuls of dough onto parchment-lined baking sheets. Bake in a 350ºF oven for 12 to 14 minutes. Cool on the pan for 1 to 2 minutes, then transfer to wire racks to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Tips for Success

Adjust the flour as needed. When testing, I found some differences with brands of cake flour. Because of its higher protein content, King Arthur cake flour tends to create a denser batter than Swans Down. Just keep this in mind and feel free to add up to another ¼ cup of flour if needed.
Soften the butter. Make sure to take the butter out of the fridge in advance and let it soften at room temperature. This will make it easier to cream with the sugar and create a lighter texture. Learn more: How to Soften Butter
Toast your nuts. Toasting nuts enhances their flavor. Here’s how to toast pecans.
Know the basics. Read my baking tips for beginners before you get started if you’re new to baking.

Overhead view of black and white chocolate chip cookies on plate

Variations and Substitutions

Different chocolates. Try using bittersweet chocolate chips, milk chocolate chips, or even butterscotch chips instead of semisweet or white chocolate.
Orange zest. I think fresh orange zest would work well in these cookies. Add it to the sugar and rub it in with your fingers to infuse a bit of orange flavor into every bite.
Add a drizzle. Drizzle melted dark chocolate over the cooled cookies for an elegant finish.

How to Store

Store the black and white chocolate chip cookies in an airtight container at room temperature for up to a week. They’re a bit more delicate than traditional chocolate chip cookies, so layer them carefully.

Stack of 5 black and white chocolate chip cookies

Can I Freeze This Recipe?

You can freeze individually portioned dough for these cookies and bake them from frozen whenever the craving strikes. Freeze the dough on a parchment-lined baking sheet, then transfer it to a freezer bag. You’ll need to add an extra minute or two to the baking time.

To freeze the baked black and white chocolate chip cookies, let them cool completely, then place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving or gently warm them in the microwave.

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