Black And White Cookies

These classic Black and White Cookies are a nostalgic treat that’s as fun to make as they are to eat.

With a delicious contrast of dark and light, these soft-baked cookies are filled with a rich semi-sweet chocolate center, topped with a velvety white chocolate drizzle, and finished with a dusting of confectioners’ sugar.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup white chocolate chips
• Confectioners’ sugar for dusting

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Remove from heat and let cool slightly.

Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.

Use a spoon to create a small well in the center of each cookie.

Fill the well with about 1 teaspoon of melted chocolate.

Top with another spoonful of dough to cover the chocolate.

Bake for 12-15 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Remove from heat and let cool slightly.

Drizzle the melted white chocolate over the cooled cookies.

Dust with confectioners’ sugar before serving.

Notes

Make sure to use room temperature butter for the best results.

Don’t overmix the dough, as it can lead to tough cookies.

If using a microwave to melt the chocolate, be careful not to overheat, as it can seize up.

If this happens, let it cool and reheat gently.

For a more pronounced black and white effect, make sure to let the chocolate set before drizzling with white chocolate.

For an extra crispy edge and chewy center, bake for 12 minutes.

If you prefer a more golden brown cookie, bake for the full 15 minutes.

These cookies are best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 27g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 2g