Black and White Chocolate Chip Cookies

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?

Black and White Chocolate Chip Cookies | Bake or Break

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.

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.

Black and White Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Yield: about 40 cookies

Black and White Chocolate Chip Cookies

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

Preheat oven to 350°.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, combine both sugars and butter. Beat until light and fluffy (about 3 minutes).

Combine water, egg, Kahlua, and vanilla. Add to sugar/butter mixture, beating until well blended. On low speed, gradually add flour mixture until just combined. Stir in chocolate chips, white chocolate chips, and pecans.

Drop dough by tablespoonfuls onto ungreased baking sheets. Bake for 14 minutes, or until set and beginning to brown around the edges. Cool on 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.

Note that cook time is per baking sheet.

Recipe adapted from Cooking Light.

http://www.bakeorbreak.com/2011/12/black-and-white-chocolate-chip-cookies/

11 Comments

  1. Nan December 1, 2011 Reply

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

  2. jennifer December 1, 2011 Reply

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

  3. Asmita December 1, 2011 Reply

    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. Lindsey December 2, 2011 Reply

    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. :)

  6. jennifer December 2, 2011 Reply

    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. Choc Chip Uru December 2, 2011 Reply

    These look soft chewy and delicious – perfect chocolate chip cookie :)

  8. Janice Harper December 3, 2011 Reply

    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. Hannah December 6, 2011 Reply

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

  10. Nicole June 27, 2012 Reply

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

  11. jennifer June 27, 2012 Reply

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

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