Black White Chocolate Chip Cookies Recipes

BLACK & WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter/margarine, sugars, vanilla and salt.
• Beat in cocoa powder.
• Dissolve baking soda in water and mix in.
• Stir in flour, then chips.
• Place dough by spoonful on a greased baking sheet.
• Bake at 325° for 14- 16 minutes.
• Do not overbake or cookies will dry out.

BLACK AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Stir flour with baking soda and salt, set aside.
• In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
• Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture.
• Stir in nuts, butter brickle and chocolate chips.
• Form tablespoons sized balls of both white and black cookie doughs and then press a black ball together with a white ball and place on an ungreased baking sheet (usually about 6 will fit on a standard baking sheet).
• Bake for 9 to 11 minutes or until golden brown on the white side. If the black cookie dough becomes too sticky to work with refrigerate it for a few minutes to firm it up. Makes about 8 dozen cookies.

BLACK AND WHITE COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
• In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
• In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.
• Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
• Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture
• Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.

BLACK AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly spoon flour into dry measuring cups; level with knife.
• Combine flour, baking powder, and salt; stir with a whisk.
• Combine sugars, butter, and shortening in a large bowl; beat with a mixer on medium speed until light and fluffy, about 3 minutes.
• Combine water, egg substitute, Kahlua, and vanilla in a small bowl. Add Kahlua mixture to sugar mixture; beat 2 minutes or until well blended.
• Gradually add flour mixture; beat at low speed just until combined.
• Fold in chocolate chips, white chocolate chips, and pecans.
• Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake, 1 sheet at a time, at 350°F for 14 minutes or just until set and beginning to brown around edges and on bottoms.
• Remove from oven; cool on pan 1 minute. Remove from pan; cool completely on wire racks.