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+ servings
Overhead view of black and white chocolate chip cookies on wire rack

Black and White Chocolate Chip Cookies

Yield: 40
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
These black and white chocolate chip cookies are light and delicate, with Kahlua for extra flavor and plenty of chocolate in every bite!

Ingredients

  • 2 cups cake flour*
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup firmly 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, or brewed coffee
  • 1 teaspoon vanilla extract
  • 6 tablespoons semisweet chocolate chips
  • 1/3 cup white chocolate chips
  • 2 1/2 tablespoons finely chopped pecans, or other nut, toasted

Instructions
 

  • Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Using an electric mixer on medium speed, combine both sugars and the butter. Beat until light and fluffy (about 3 minutes).
  • Combine the water, egg, Kahlua, and vanilla. Add to the sugar/butter mixture, beating until well blended.
  • With the mixer on low speed, gradually add the flour mixture until just combined. Stir in the chocolate chips, white chocolate chips, and pecans.
  • Drop the dough by tablespoonfuls onto the baking sheets. Bake for 12 to 14 minutes, or until set and beginning to brown around the edges. Cool on the pan for 1 to 2 minutes. Then, remove to wire racks to cool completely.

Notes

  • *Depending on humidity and the brand of cake flour used, you may need to add up to another 1/4 cup of flour.
  • **Lightly beat one large egg, and use half of that, which is about 2 tablespoons.
Recipe adapted from Cooking Light.
Author: Jennifer McHenry
Course: chocolate chip cookies
Cuisine: American
Keywords: black and white cookies recipe, dark and white chocolate chip cookies, white chocolate chip cookies
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