Black and White Chocolate Chip Cookies & a Giveaway

Black and White Chocolate Chip Cookies & a Giveaway requires roughly 30 minutes from start to finish. This recipe serves 27. One serving contains 376 calories, 4g of protein, and 18g of fat. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 87 foodies and cooks. If you have vanillan extract, light brown sugar, eggs, and a few other ingredients on hand, you can make it. It works well as a cheap hor d'oeuvre. It is brought to you by Amandas Cooking. Overall, this recipe earns a not so great spoonacular score of 19%. If you like this recipe, take a look at these similar recipes: Black and White Chocolate Chip Cookies, Black and White Chocolate Chip Cookies, and Thick and Chewy Black and White Chocolate Chip Cookies with Pecans.

Servings: 27

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Divide dough in half. Add Hershey's chocolate spread to one half, stirring in with a wooden spoon. Combine the two bags of chocolate chips and mix together. Stir half of the chip mixture into the chocolate dough, and the other half of the chip mixture into the regular dough.Refrigerate doughs for 30 minutes.When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into balls using an ice cream scoop onto sheet. For black and white cookies, separate each dough scoop in half, put one chocolate half and one regular half together and roll gently in your hands. Place dough balls on parchment and flatten slightly. Bake 13-16 minutes.As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.

 

Step by step:

1. Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.In bowl of electric mixer, cream together butter and sugars until very light, about five minutes.

2. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Divide dough in half.

3. Add Hershey's chocolate spread to one half, stirring in with a wooden spoon.

4. Combine the two bags of chocolate chips and mix together. Stir half of the chip mixture into the chocolate dough, and the other half of the chip mixture into the regular dough.Refrigerate doughs for 30 minutes.When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into balls using an ice cream scoop onto sheet. For black and white cookies, separate each dough scoop in half, put one chocolate half and one regular half together and roll gently in your hands.

5. Place dough balls on parchment and flatten slightly.

6. Bake 13-16 minutes.As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.

Nutrition Information:

covered percent of daily need