Soft, rich, and slightly chewy, these Black & White Chippers cookies are the ultimate chocolaty treat with bits of 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.
1/2cup(113 grams) unsalted butter,at cool room temperature
1/2cup(100 grams) granulated sugar
1/4cup(50 grams) brown sugar
1teaspoonvanilla extract
1egg, at room temperature
3/4cup(95 grams) all-purpose flour
1/2cup(43 grams) Dutch-process or Black cocoa powder
1teaspoonsalt
1/2teaspoonbaking soda
1/4teaspoonbaking powder
1cup(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.