Black & White Chippers - Handle the Heat
Filed Under: Chocolate | Cookies

Black & White Chippers

By Tessa Arias
  |  
December 15th, 2022
5 from 2 votes
5 from 2 votes

Soft, rich, and slightly chewy, these Black & White Chippers cookies are the ultimate chocolaty treat with bits of white chocolate morsels sprinkled throughout. These little cookies are fantastic on their own, a pretty addition to a cookie plate for parties, or a cookie box for gifting! You’ll love this Paradise Bakery copycat cookie.

Yield: 40 cookies

Prep Time: 15 minutes

Cook: 8 minutes

Tessa's Recipe Rundown...

Taste: The cookie itself tastes very similar to cocoa brownies but with bits of sweet white chocolate morsels in every bite.
Texture: Super soft right out of the oven and a little more crisp after cooling (perfect for dunking in milk).
Ease: Pretty straightforward cookie recipe.
Appearance: Love the contrast between the deeply chocolate cookie and bright white chips.
Pros: Mmm chocolate.
Cons: The cookies only store well for 2 days.
Would I make this again? Yes!

Does anyone else remember Paradise Bakery?

While all of the Arizona locations turned into a Panera Bread years ago, I still dream about some of the Paradise Bakery cookies.

Like their Black & White Chippers. I still remember the first time I spotted those cookies in the café.

Most of the time I think their cookies and brownies are too sweet, but years ago I saw something that I had never noticed before – “black and white chipper” cookies – and was immediately intrigued.

Instead of being what most consider as a black and white cookie (a large cookie iced with equal amounts black and white frosting commonly found in New York), these bite-sized treats had a cocoa cookie base with white chocolate chips studded throughout.

These cookies are very soft and tasty. A batch of these cookies goes perfectly with a glass of cold milk.

How to Make Black & White Chippers

Ingredients for Black & White Chippers:

  • All-purpose flour – measured correctly! If you add too much flour, you may end up with tough cookies that don’t spread, or cookies that taste bland!
  • Dutch-process or Black cocoa powder – for flavor and color. I really recommend using black cocoa powder though – it gives a great flavor (think Oreos!) and such a fun color, too!
  • Baking soda & baking powder – sometimes you need both! Check out my Baking Soda vs. Baking Powder article to learn about the science of leavening.
  • Fine sea salt – enhances the flavor and balances the sweetness.
  • Granulated sugar and light brown sugar – for sweetness, moisture, and flavor.
  • Butter – always use unsalted butter in baking at a cool room temperature (around 67°F is perfect). Any warmer and your cookies may spread too much.
  • 1 egg – at room temperature.
  • Vanilla extract – for flavor.
  • White chocolate chips – for flavor, and to make these into such unusual, fun cookies! We’ll be setting some aside for decorating so our cookies look picture-perfect! I like Ghirardelli, but you can use any brand you prefer.

What are Black and White Chippers?

A copycat of the famous Paradise Bakery black and white chippers, these are not your Seinfeld-style black and white cookie, aka half moons. These are a cousin of the humble chocolate chip cookie, but with black or Dutched cocoa in the dough itself and studded with white chocolate chips! They’re smaller cookies, thus the name “chippers”!

What type of Cocoa Powder to use for Paradise Bakery Copycat Black & White Chippers?

I recommend using Black Cocoa for the best visual effect, and for a tasty flavor (think Oreos – not super rich in chocolatey flavor, but a distinct flavor nonetheless). It can be difficult to source in stores, but it can be purchased easily online. Alternatively, you can also use Dutch-process cocoa. My favorite brands of Dutch-process cocoa powder are E. Guittard, Penzey’s, Bensdorp, or Valrhona. Regardless of cocoa type, be sure to sift it to avoid clumps of cocoa in your cookies!

How to Make Black & White Chippers:

  1. Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes.
  2. Add the vanilla and egg. Scrape the bowl of the creamed mixture down before adding in the vanilla extract and the room temperature egg, beating well to combine.
  3. Combine the dry ingredients. In a large bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. Gradually add in the dry mixture to the wet ingredients and beat until a slightly sticky dough forms.
  4. Stir in the chocolate. Fold in the white chocolate chips with a rubber silicone spatula.
  5. Portion out the cookies and decorate. Using a small spring-loaded scoop, drop 1-tablespoon sized balls of dough onto the prepared cookie sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with the remaining white chocolate chips.
  6. Bake. At 350°F for about 8 minutes, until puffy but still soft, being careful not to overbake.
  7. Cool slightly on the baking tray for 5 minutes before removing to a wire rack to cool completely.

Which Cookie Scoop to Use?

For this recipe, we really want those small, almost bite-sized chipper cookies. I recommend using a small spring-loaded scoop to get 1-tablespoon sized cookie dough balls.

A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!

We launched our very own Perfect Cookie Kit, containing three spring-loaded stainless steel cookie scoops, two spatulas, 6-piece stainless-steel, round nested cookie cutter set with silicone rim and more!

three different sizes of cookie scoops filled with cookie dough with baked cookies above them

Do I Have to Use White Chocolate Chips? Can I Change up the Mix-Ins?:

Yes! You can absolutely switch out some or all of the white chocolate chips for dark chocolate chips, semi-sweet chocolate chips, Reese’s Pieces, nuts, toffee bits – whatever you like! Mini chips will work, too! Just be sure to keep the total weight (or volume) the same as written in the recipe. Keep in mind that these are little cookies, so larger mix-ins might need to be chopped to a smaller size.

How to Store Black & White Chipper Cookies:

These are best enjoyed when fresh, but they will keep in an airtight container at room temperature for up to 2 days. Be sure they are completely cooled before storing. See right below for my top cookie storage tips!

How to Keep Cookies Soft:

To keep your baked cookies soft, you can add a piece of bread or a tortilla on the top and bottom of the cookies to the container if you find the texture starting to harden. The moisture from the bread will migrate to your cookies, making them soft and chewy again. A tortilla is a favorite of mine because it takes up much less room than a slice of bread.

Alternatively, you can freeze the cookie dough, so you can just bake off what you need and store the rest in the freezer until you next crave fresh chocolatey cookies! Read more below!

Can you Freeze Chocolate Chipper Cookies?

I love the taste of cookies straight from the oven the best (who doesn’t!?). I always keep pre-scooped cookie dough balls of various types in a resealable bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want! Here are more tips for freezing cookie dough, and baking from frozen!

More Cookie Recipes:

See ALL of my types of cookie recipes & cookie baking tips here!

Buy my three times sold out cookbook, The Ultimate Cookie Handbook, if you love cookies and want to learn the visual science of cookie baking and get my 50 best cookie recipes!

5 from 2 votes

How to make
Black and White Chippers

Yield: 40 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Soft, rich, and slightly chewy, these Black & White Chippers cookies are the ultimate chocolaty treat with bits of white chocolate morsels sprinkled throughout. These little cookies are fantastic on their own, a pretty addition to a cookie plate for parties, or a cookie box for gifting! You’ll love this Paradise Bakery copycat cookie.

Ingredients

  • 1/2 cup (113 grams) unsalted butter, at cool room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg, at room temperature
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (43 grams) Dutch-process or Black cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup (170 grams) white chocolate chips, divided

Directions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.
  3. In a separate bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in ¾ cup (128 grams) of the white chocolate chips with a spatula.
  4. Using a small spring-loaded scoop, drop 1-tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Dot the balls of cookie dough with remaining ¼ cup (42 grams) of white chocolate chips. Bake for about 8 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe Video

Course : Dessert
Cuisine : American
Keyword : black and white chippers, chipper cookies

This post was originally published in 2011 and updated in 2022 with new photos and recipe improvements. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Dee — January 23, 2023 at 9:20 am

    Out of this world!!! These were delicious!

  2. #
    Hannah — January 13, 2023 at 5:39 am

    I made these today and they are DIVINE! Absolutely love these!

  3. #
    Karen — May 16, 2012 at 11:56 pm

    I just made these & they turned out flat as pancakes!! Can't even scrape them off pan without crumbling into millions of crumbs. So disappointing. Had to throw them away. Followed your directions to a T. (
    Yes, butter was softened)

    • #
      handleheat — May 17, 2012 at 12:16 am

      Hi Karen,

      As you can see from the photo, my cookies definitely did not flatten into pancakes. I can think of some things that may have caused your batch to flatten:

      -Your butter was TOO soft and warm (if your dough seems really soft, refrigerate it for 20 to 30 minutes)
      -Your butter and sugar was over-beaten and incorporated too much air into the dough
      -Your baking soda is old
      -You greased your baking sheets instead of using parchment paper/silicone baking mats
      -Your oven temperature is off (some ovens run up to 50

  4. #
    handleheat — April 1, 2012 at 4:10 pm

    Totally fine!

  5. #
    Brynne — March 29, 2012 at 12:27 am

    Hi there! I'm just wondering about freezing this dough – I'm assuming it's alright to do so? And then just defrost slowly in the fridge. Is this all okay? Thanks!

  6. #
    Jordan — February 25, 2011 at 1:41 am

    Yum! These look delicious! I've always loved the combination of white chocolate with regular chocolate!

  7. #
    Laurel {Make and Takes} — February 22, 2011 at 6:07 pm

    Oh yummy! My son would love these. We're featuring cookies over at the M&T Spotlight this week and I'd love for you to submit this: http://www.makeandtakes.com/spotlight

  8. #
    Fashion Meets Food — February 22, 2011 at 1:07 pm

    these cookies look absolutely wonderful. Thanks so much for posting! I am your newest follower!

    xo

  9. #
    theblogisthenewblack — February 21, 2011 at 5:22 pm

    Looks awesome- love the color contrast!

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