Black and White Cookies

These Black and White Cookies are filled with chocolate chips and white chocolate chips! They have crispy edges and a chewy gooey center! You are going to love this cookie recipe!

These Black and White Cookies have always been a favorite! My sister and brother-in-law even requested these for their wedding favors! They were a BIG HIT! The ratio of light brown sugar and granulated sugar in this recipe gives the cookies the perfect texture! They have crispy edges and a chewy and slightly gooey interior! Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!

Ingredients for Black and White Cookies

All you need are a handful of simple pantry ingredients to make these Black and White Cookies!

Unsalted Butter: Use unsalted butter that has been softened to room temperature.
Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
Baking Soda: Leavening agent used to help the cookies spread.
Cornstarch: The addition of 1 tablespoon of cornstarch makes these cookies extra chewy.
Salt: Balances the sweetness of the cookie..
Chocolate Chips: Use 1 cup chocolate chips in the cookies. I like to use dark chocolate chips. I also like to add additional chocolate chips to the cookies.
White Chocolate Chips: Use 1 cup white chocolate chips in the cookies. I also like to add additional chocolate chips to the cookies.

Chilling the Cookie Dough

This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!

Making Black and White Cookies

Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in chocolate chips and white chocolate chips.
Cover and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra chocolate chips and white chocolate chips – optional, but is it really though 🙂
Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.

Tools and Equipment for the Best Cookies