Black and White Chocolate Chip Cookies
Indulge in the perfect harmony of flavors with these Black and White Chocolate Chip Cookies, a delightful twist on the classic treat. This recipe combines the richness of dark chocolate chips with the creamy sweetness of white chocolate chips, creating a cookie that's both decadent and perfectly balanced. With a soft and chewy center and just a touch of golden crispness around the edges, these cookies are ideal for satisfying every kind of sweet tooth. Ready in under 30 minutes, they’re a quick and easy dessert that’s perfect for gatherings, lunchbox treats, or simply enjoying with a glass of milk. Whether you’re a fan of dark chocolate, white chocolate, or both, these cookies promise every bite to be irresistibly delicious!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 piece Large eggs
- 2 teaspoon Pure vanilla extract
- 2.25 cup All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Dark chocolate chips
- 1 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the dark chocolate chips and white chocolate chips using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 147.4 g | 737% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 778.3 g | 283% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 520.1 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 801 mg | 62% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 2855 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
