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Black and white chocolate chip cookies baked and placed on parchment paper.
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Black and White Chocolate Chip Cookies

These Black and White Chocolate Chip Cookies are thick, gooey, and everything you love about the famous Levain cookies. Each bite is packed with rich dark chocolate and creamy white chocolate chips for the ultimate flavor combo. These giant cookies are soft in the center with crisp, golden edges to give you that bakery-style perfection right at home.
Course Dessert
Cuisine American
Keyword black and white chocolate chip cookies, giantcookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9 -10 large cookies
Calories 809kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup unsalted butter cold, cut into cubes
  • 1 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2⅔ cups all-purpose flour spooned and leveled
  • 1/2 cup extra dark cocoa powder sift if clumpy
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 3/4 tsp. fine salt
  • 1 (11 oz.) bag white chocolate chips
  • 1 cup semi-sweet or milk chocolate chips
US Customary - Metric

Instructions

  • Preheat & prep: Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
  • Cream the butter & sugars: In a stand mixer fitted with the paddle attachment, beat the cold cubed butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes, until slightly lightened in color and well combined. The texture will be like a paste, and not really light or fluffy.
    1 cup unsalted butter, 3/4 cup granulated sugar, 1 cup packed dark brown sugar
    Side-by-side image of creaming butter and sugars for black and white chocolate chip cookies.
  • Add wet ingredients: Mix in the eggs, scraping down the sides as needed. Add vanilla extract and mix until incorporated.
    2 large eggs, 1 Tbsp. vanilla extract
    Side-by-side image of adding the rest of the wet ingredients to the butter and sugar in stand mixer.
  • Combine dry ingredients: In a separate bowl, whisk together the flour, dark cocoa powder, cornstarch, baking soda, baking powder, and salt. (Careful with the dark cocoa, it can be messy! Haha)
    2⅔ cups all-purpose flour, 1/2 cup extra dark cocoa powder, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp baking powder, 3/4 tsp. fine salt
    Side-by-side image of whisking dry ingredients in a separate mixing bowl.
  • Form the dough: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix. The dough will be thick and slightly tacky.
    Side-by-side image of adding the dry ingredients to the wet ingredients and mixing until just combined.
  • Fold in chocolate chips: Using a spatula, gently fold in both the white chocolate chips and semi-sweet/milk chocolate chips until evenly distributed.
    1 (11 oz.) bag white chocolate chips, 1 cup semi-sweet or milk chocolate chips
    Side-by-side image of adding in the chocolate chips and stirring with a rubber spatula to combine.
  • Place on baking sheet: Grab a big mound of cookie dough, ~3-4 oz. and place on the cookie sheet, keeping the cookie dough tall. I like to almost pinch the dough with my fingertips to give the cookies a rustic bakery-style look.
    Side-by-side image of grabbing cookie dough and placing it on prepared baking sheets.
  • Bake: Bake for 10-12 minutes, or until the tops are set but the centers are still slightly soft. (Tip: right after baking, if any cookies look wonky, just take the back of a spoon and gently press the cookie dough back into a circular shape. But they shouldn’t overly spread.)Start Timer
    Five black and white cookies baked on parchment-lined baking sheet.
  • Cool & serve: Let cookies cool on the baking sheet for 10-15 minutes before transferring to a wire rack.
    Bite taken out of black and white cookie on wire rack.

Notes

  • 🖤Extra dark cocoa powder: Use extra dark cocoa for that bold black-and-white contrast and rich flavor.
  • 🧈Cold butter: The cold butter method gives Levain-style cookies their signature thick, gooey center.
  • 🍫Chocolate chunks: For extra texture, mix in chopped chocolate chunks instead of chips.
  • 🧊Freeze: These freeze beautifully! Store baked cookies up to 2 months in an airtight container.

Nutrition

Serving: 1cookie | Calories: 809kcal | Carbohydrates: 104g | Protein: 10g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 415mg | Potassium: 380mg | Fiber: 4g | Sugar: 69g | Vitamin A: 703IU | Vitamin C: 0.2mg | Calcium: 151mg | Iron: 4mg