These cookies should not be confused with the popular New York “Black and White Cookie” – a cakey cookie with two different colored sides. Think of this cookie as a white chocolate chip cookie with cocoa powder added to the dough. My friend Karen sent me a version of this recipe from a Mrs. Fields cookie cookbook and I could not have been more excited. I love Mrs. Fields cookies but I really think this version beats their popular and familiar cookie. Stir up a batch and let me know what you think! Email me at firstname.lastname@example.org
I have also opened up my “Blaise the Baker SHOP” on my Facebook page. Join me there at http://facebook.com/blaisethebaker Right now my only product available is my cookbook, “Blaise the Baker Dessert First” but stay tuned for additional items which will be added in the future.
Black and White Cookies
2 sticks (8 oz) unsalted butter, soft
1 cup dark brown sugar, packed
3/4 cup white granulated sugar
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
2 1/4 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour
1 cup white chocolate chips mixed with 1 tablespoon white all-purpose flour
Start by preheating your oven to 300 degrees F. Line two large baking sheets with parchment paper.
In a large bowl combine the soft unsalted butter, dark brown sugar and white granulated sugar. Once combined and throughly mixed add in the large eggs.
Beat well before adding in the pure vanilla extract.
In another bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt. Add this in small increments to the wet ingredients and stir well.
Once all combined and mixed, stir in the white all-purpose flour coated chips. Be careful not to over mix the dough.
Drop by rounded tablespoon size balls onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 23 minutes exactly.
Once baked, remove from the oven and allow the cookies to cool before removing them from the baking sheet.
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