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:

8 1/2 ounces all purpose flour (2 cups)

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

8 1/2 ounces cake flour (2 1/4 cups)

1 bag Hershey's Special Dark chocolate chips

1/4 cup Hershey's chocolate spread

2 large eggs

8 ounces granulated sugar (1 cup, plus 3 tablespoons)

1 1/2 teaspoons Kosher salt

10 ounces light brown sugar (1 1/4 cups packed)

1 bag Hershey's semisweet chocolate chips

2 1/2 sticks unsalted butter, room temperature

2 teaspoons vanilla extract

Equipment:

hand mixer

whisk

bowl

wooden spoon

ice cream scoop

baking paper

baking sheet

oven

spatula

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:

Quickview
375k Calories
4g Protein
17g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
375k
19%

Fat
17g
27%

  Saturated Fat
10g
68%

Carbohydrates
50g
17%

  Sugar
32g
36%

Cholesterol
38mg
13%

Sodium
200mg
9%

Caffeine
11mg
4%

Get Enough Of These
Protein
4g
9%

Manganese
0.35mg
17%

Selenium
9µg
14%

Copper
0.21mg
11%

Iron
1mg
10%

Phosphorus
82mg
8%

Fiber
2g
8%

Magnesium
30mg
8%

Vitamin A
316IU
6%

Vitamin B1
0.09mg
6%

Folate
22µg
6%

Calcium
51mg
5%

Vitamin B2
0.09mg
5%

Potassium
147mg
4%

Vitamin B3
0.79mg
4%

Zinc
0.58mg
4%

Vitamin E
0.54mg
4%

Vitamin B5
0.22mg
2%

Vitamin K
1µg
2%

Vitamin D
0.23µg
2%

Vitamin B12
0.08µg
1%

Vitamin B6
0.03mg
1%

covered percent of daily need
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