Black & White Chippers

A few weekends ago my boyfriend and I made the mistake of going to Paradise Bakery on a Saturday at lunch time.  The line to order your food was nearly out the door. While slowly inching forward, I got a chance to check out the array of baked goods on display. Most of the time I think their cookies and brownies are too sweet but I saw something that I had never noticed before - "black and white chipper" cookies. 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. Later I googled a recipe for the black and white chippers and found one on All Recipes. While I can't attest to how authentic this recipe is to the Paradise Bakery version (I didn't buy any cookies that day), these are very soft and tasty. Perfect with a glass of cold milk.


Recipe Rundown
Taste: The cookie itself tastes very similar to these cocoa brownies but with bits of sweet white chocolate morsels in every bite.
Texture: Super soft right out of the oven, with a tendency to harden slightly after they've cooled.

Ease: Pretty straightforward cookie recipe. 
Appearance: Love the contrast between the deeply chocolate cookie and bright white chips.
Pros: Mmm chocolate.
Cons: The cookie's texture became crumbly after 2 days stored.
Would I make this again? Possibly, but with so many cookie recipes out there I don't know how soon I'll get back to these.

Black & White Chippers
Adapted from AllRecipes
Makes 18 cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup unsweetened cocoa powder
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup white chocolate chips

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.

In the bowl of a stand mixer or a large mixing bowl with a hand-held electric mixer, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and beat to combine.

In a separate bowl, sift the cocoa, flour, baking soda, and baking powder. Gradually beat the flour mixture into the creamed mixture until fully incorporated. Fold in the white chocolate chips by hand with a spatula.

Using a spring-loaded ice cream scoop or a spoon, drop rounds of dough onto the prepared cookie sheets. Bake 8-10 minutes, until puffy but still soft, being careful not to over-bake. Allow to cook on baking sheet for 5 minutes before removing to a wire rack to cool completely.