Tessa's Recipe Rundown
Taste: The cookie itself tastes very similar to rich 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: Easy cookie recipe.
Pros: Mmm chocolate.
Cons: The cookies only store well for 2 days.
Would I make this again? Yes!
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Does anyone else remember Paradise Bakery?
While all of the Arizona locations turned into Panera Bread locations 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.
Sprinkle of Science
How to Make Black & White Chippers
What are Black and White Chippers?
A copycat of the famous Paradise Bakery Black & 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 small cookies, thus the name “chippers”!
How to Make Soft Black & White Chippers
- Measure your flour and cocoa powder correctly: I highly recommend using a digital kitchen scale for precision, but if you don’t have one, use the spoon-and-level method to avoid adding too much flour and cocoa. Too much of either and you may end up with tough cookies that don’t spread, or cookies that taste bland.
- Don’t reduce the sugar: Sugar does much more beyond simply sweetening these cookies. Learn more about sugar’s role in baking here.
- Don’t overbake: Pull these cookies from the oven when they’re just set at the edges, for perfectly soft cookies. Using a high-quality baking pan also helps – learn more about the best (and worst!) baking pans here.
What Type of Cocoa Powder 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!
Which Cookie Scoop to Use?
For this Black & White Chippers 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!
Do I Have to Use White Chocolate Chips? Can I Change up the Mix-Ins?
I like Ghirardelli white chocolate chips in these cookies, but 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, or 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.
Do Black & White Chippers Need to be Chilled?
No! You can go ahead and bake these Black & White Chippers right away. If needed, however, feel free to cover the cookie dough or portioned cookie dough balls well with plastic wrap and refrigerate for up to 72 hours prior to baking, for a slightly thicker, chewier cookie. Learn more about chilling cookie dough here. If you need to prepare these cookies further in advance, check out the freezing tips below.
How to Store Black & White Chipper Cookies
These Black & White Chippers 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 Black & White Chippers soft, add 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 tortilla will migrate to your cookies, making them soft and chewy again. 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! More on that just 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 You’ll Love:
- Homemade Oreo Cookies
- Chocolate Peppermint Cookies
- Bakery Style Chocolate Chip Cookies
- Marbled Chocolate Chip Cookies
- Browned Butter Toffee Chocolate Chip Cookies
- See ALL of my 100+ cookie recipes & cookie baking tips here!
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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)
black cocoa powder, or Dutch-process cocoa powder - 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup (170 grams) white chocolate chips, divided
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- 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.
- 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.
- 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.
Notes
This post was originally published in 2011 and updated in 2022 with new photos and recipe improvements. Photos by Joanie Simon.
Can I make this with large spring-loaded scoop? How many minutes should I bake it? Thank youu.
Sure! Just add a few minutes to the written bake time 🙂
Best cookies every. It’s like a brownie.
I forgot to add extra white chocolate chips on top of this batch to really make the contrast pop, but believe me when I say looks are deceiving. After trying black cocoa cookies for the Halloween challenge I had to make these. They have a decadent oreo taste, but soft and without the gluey sickeningly sweet flavor. They are delicious and a surprise to everyone that eats them.
Your cookies make me want to make this recipe again, Kate! 😉
So good and easy. I’m 12 and I did this all alone. Super fast bake was great cause I had little time to make cookies before my grandma came for her birthday.
So happy to hear that, Jane! Thanks for choosing our recipe to celebrate your grandma’s birthday! 🙂
So quick and delicious!
I did end up chilling the dough for about half an hour, as I’ve been having terrible look with cookies lately. These were perfect, puffy, and gobbled up quickly by my family.
Thank you!
Why don’t we chill the dough just as in the brown butter cookie recipe?
Hi Lilli! We typically recommend chilling doughs when it’s important to develop flavor and structure of the cookie, such as brown butter cookies. Cookies made with brown butter (or melted butter) need that refrigerated period not just to help further develop that butterscotch-y flavor, but also to give the melted butter time to set back up, so your cookies don’t turn out flat! This rest time also gives the liquid in the eggs time to fully hydrate the flour, so you get a thicker cookie, too. If you wish, there’s no reason you can’t chill this Black & White Chipper dough – but it’s not as important as brown butter cookies because the butter isn’t melted. Also, these cookies are already so flavorful (thanks to all that cocoa!) that we didn’t notice any difference in flavor after a refrigerated rest – but the cookies will be a little thicker. I hope that makes sense and please let us know if you give these cookies a try! Happy baking 🙂