Ingrédients pour Black And White Chocolate Chip Cookies
- Unsifted Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Sugar
- Brown Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Milk Chocolate Chips
- Dark Chocolate Chips
- Semi Sweet Chocolate Chips
- White Chocolate Chips
- Brickle Bits
- Walnuts
- Cocoa
- Pecans
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Comment préparer Black And White Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar, and 1 cup packed brown sugar using a mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup chopped nuts (walnuts or pecans recommended), 1 cup semi-sweet chocolate chips, 1 cup white chocolate chips, and 1/2 cup butter brickle pieces.
- Divide the dough in half. To one half, add 1/4 cup unsweetened cocoa powder and mix until well incorporated. This will be your black cookie dough. If the black cookie dough becomes too sticky, refrigerate for 15-20 minutes to firm up.
- Form 1-tablespoon-sized balls of both white and black cookie dough. Gently press a black ball and a white ball together to create a marbled effect. Place on prepared baking sheets, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. White cookies will bake slightly faster than black cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
18g
Carbs
4g
