These Black & White Chippers are thick, soft, packed with white chocolate chips and are oh sooo good!
I’ve said this before but just in case you didn’t know, I think Paradise Bakery makes the best chocolate chip cookie, ever! I love it to death and it has completely stolen my heart. But, I am also super fond of their black and white chippers too. Have you ever had them? They’re bite size, which is so cute, but also kind of dangerous because I find myself eating 5 or 6 at a time. The other day I was craving them so I made my version of a black and white chipper cookie. I decided to skip the whole “bite-size” thing and just go for the gusto and make mine bigger, I figured maybe that way I’d only eat 3.
I took my recipe for Chocolate Chocolate Chip Cookies and swapped out the chocolate chips for white chocolate chips. Let me just say, best. decision. ever. These cookies have very specific mixing instructions so make sure you follow them, it makes a HUGE difference in how these cookies turn out.
Don’t freak out and/or panic when you see that there is no creaming of the butter and sugars. I know that might contradict everything you’ve ever been taught about making cookies, but trust me on this one.
Now while I love to eat a warm cookie (or three) right from the oven, let these cool at least 5 minutes before you shovel one into your mouth. Because these are slightly underbaked when you take them out of the oven, they do need some time to set up slightly or you will just have a big old gloppy mess on your hands (although there are worse things than that!).Print
- 1 cup cold butter
- ½ cup sugar
- ¾ cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1 tsp. baking soda
- ½ tsp.salt
- 2¼ cups flour
- ⅓ cup cocoa
- 1 pkg. white ((vanilla) chocolate chips (I used Guittard))
- Preheat oven to 350º. Line a cookie sheet with a silpat liner or parchment paper.
- In a large mixing bowl mix butter and sugars, just about 30 seconds or so. DO NOT CREAM! You will still have some lumps of butter.
- Add eggs and vanilla and mix just until eggs are incorporated. (You will/should still have a few small lumps of butter.)
- Add flour, salt, baking soda and cocoa. Mix until all blended together. Stir in chocolate chips (the dough will be thick and stiff).
- Roll dough balls by hand, making them slightly larger than normal (about golf ball size). Pat them down slightly after placing them on cookie sheet.
- Bake for about 9 minutes, DO NOT OVER BAKE. They will still look slightly underbaked.
- Remove from cookie sheets and cool on a cooling rack for 5 minutes.
A few notes about this recipe:
1. You really need to make these in an electric mixer, a hand mixer just doesn’t work well with this recipe because the dough is really thick.
2. Absolutely don’t soften your butter before hand, you want it to be cold.
3. Don’t even think about “creaming” the butter and the sugars together, just mix them for about 30 seconds or so. There will still be pebble-sized lumps of butter, but don’t worry because they will be gone by the time you mix in all the other
4. Do not overbake, they will still look slightly underbaked.
5. While you have a batch baking, keep the remaining cookie dough in the fridge until you’re ready to bake the next batch.
Recipe Source: 5 Boys Baker
I linked up at: Buns In My Oven