Filed Under: Cookies

Black & White Chippers

Recipe By Tessa Arias
February 21st, 2011

Mmm, mmm! These Black & White Chippers are super warm and soft right out of the oven with bits of white chocolate morsels in each bite.

Yield: 18 cookies

Prep Time: 10 minutes

Cook: 10 minutes

Tessa's 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.

Mmm, mmm! These Black & White Chippers are super warm and soft right out of the oven with bits of white chocolate morsels in each bite.

Black & White Chippers

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.

How to make
Black & White Chippers

Yield: 18 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Mmm, mmm! These Black & White Chippers are super warm and soft right out of the oven with bits of white chocolate morsels in each bite.


  • 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


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Adapted from AllRecipes
Course: Dessert
Cuisine: American

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!)

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  1. #
    theblogisthenewblack — February 21, 2011 at 5:22 pm

    Looks awesome- love the color contrast!

  2. #
    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!


  3. #
    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:

  4. #
    Jordan — February 25, 2011 at 1:41 am

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

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

    Totally fine!

  7. #
    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

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