Black and White Chippers
Soft, rich, and slightly chewy, these Black & White Chippers cookies are the ultimate chocolaty treat with 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.
Servings 40 cookies
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 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.
Video
Notes
*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.