BLACK & WHITE TUXEDO COOKIES

Truly the best of both worlds, Trust me on this one! I am a huge sucker for cookies so combining a chocolate and a regular chocolate chip cookie together is extremely deadly, especially if your anything like me and have a cookie sweet tooth. Cookies are typically the first treat anyone and everyone learns to bake, and that includes packaged dough, but do think those are better than a homemade version.

For years now, since my sister went to college in NYC and I followed her out east to Upstate NY, traveling there has become my favorite thing. Trying all the bakeshops, bakeries, coffeeshops, and restaurants is truly the best. If you know or have ever been to Levain Bakery, than you know exactly what I a talking about. They bake the most outrageously thick, gooey yet crispy and delicious cookies that are full of so much flavor! (They even sell them in the frozen sections of some grocery stores now) With that being said I only felt it was right to recreate that texture and flavor in my own copycat version of this incredible bakeries well-known cookies! Although they do not make a white chocolate chip cookie, I put my own twist on it because these are two of my favorite flavor cookies. I love a gooey thick cookie that has a great crisp on the outside; and these are THAT cookie! They can be baked separately as individual flavors or combines for the best of both worlds like this one.

BLACK & WHITE TUXEDO COOKIES

Recipe by sugaredkneadsCourse: COOKIES, COOKIES, Deserts, Recipes

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• 1 cup Butter; cold & cut into cubes

• 1 cup Brown Sugar

• ½ cup Sugar

• 2 Eggs

• ¼ cup Dark Baking Cocoa

• 1 cup Cake Flour

• 1 ¾ cup All-Purpose Flour

• ¾ teaspoon Cornstarch

• 1 teaspoon Baking Soda

• ½ teaspoon Salt

• 1½ teaspoon vanilla extract

• 1 cup Semisweet Chocolate Chips

• 1 cup White Chocolate Chips 

Directions

• Preheat oven to 385 degrees.
• Cut butter in for cubes
• Cream together cold butter and sugars until light and fluffy, about 3-4 minutes. 
• Add eggs one at a time, mixing well after each.
• Add cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips. 
• Split dough in half (as best can, doesn’t need to be perfect)
• Add the cocoa powder to one half 
• Mix in chocolate chips to regular cookie dough and white chocolate chips to the chocolate dough
• Take about 2-3 ounces from each flavor (doesn’t need to be precise) and form a ball with them together. Place on cookie sheet & press lightly on top to flatten 
• Bake for 9-12 minutes or until slightly golden on the top. Let them rest & set