Black and White Cookies & THE ARTIST
I’ve never been a fan of traditional black and white cookies. The kind that are soft and sponge-like with black and white icing on top. They just don’t contain enough chocolate for my liking, and I like a bit of crunch in my cookies.
I do, however, enjoy a good chocolate chip cookie. These are my take on the iconic half-and-half cookies: white chocolate and chocolate-chocolate chip cookies baked together to create a new and improved black and white cookie.
The result? These cookies have the fluffy texture of a classic black and white cookie, but with the chewier texture of a chocolate chip cookie. I added semi-sweet chocolate chips to the chocolate cookie dough base, and white chocolate chips to the original dough base. This creates a clean chocolate and white chocolate look for the cookies.
Another way to switch up these cookies is to mix and match the white chocolate and chocolate-chocolate cookie dough bases with white and chocolate chips – you can’t go wrong with any combination!
These black and white cookies 2.0 are inspired by the 2011 French silent film, The Artist, which is filmed in black and white. This romantic comedy-drama film won the Academy Award for Best Picture. The story follows a beloved 1920s matinee actor, George Valentin, as he falls in love with his co-star, Peppy Miller, during the rise of sound in movies. If you haven’t yet seen this movie, it’s a fun watch because of its nod to films from the past, but with a unique entertaining and playful angle.
Enjoy the movie with a stack of these warm cookies with a glass of tall milk. With their airy texture and swirling flavors of white and semi-sweet chocolate, these cookies will not make you want to stay silent for long.
Black and White Cookies
Serves: 12-24 cookies (depending on the size you make them) | Cooking time: 35-45 minutes
Ingredients
1 cup butter, room temperature
1 cup light brown sugar
2 large eggs
2 tablespoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white chocolate chips (and a white chocolate bar, if you want extra chunkiness)
2 cups semi-sweet chocolate chips (and a semi-sweet chocolate bar, if you want extra chunkiness)
Method
Pre-heat the oven to 350°F. Cover a baking sheet tray with parchment paper and set aside.
In a bowl of a stand mixer, whip the butter and sugar together on medium speed until smooth and combined.
Add in the eggs, one at a time, to the butter and sugar mixture, and cream together until smooth on low speed.
Add in the vanilla and mix until combined.
In a separate bowl, add the flour, salt, baking soda, and baking powder. Add in the flour mixture in three different parts, mixing until just combined. Careful not to over-mix, or you’ll overwork the flour.
Divide the dough in half, and set one half aside. One half will be for the chocolate base, and the other will be for the white chocolate base.
For the dough remaining in the mixture, add the unsweetened cocoa power and mix until well-combined.
Add in the semi-sweet chocolate chips to the dough and mix with a spatula.
In the bowl with the white chocolate dough base, add in the white chocolate chips and mix with a spatula.
Using a spoon or melon ball scoop, form balls of both chocolate and white chocolate dough. Gently press the two dough balls together until they form one ball. Careful not to squish them together too much – you want them to each have their own side of the cookie.
Once you have formed your black and white cookies, place them on the parchment paper-lined sheet tray and place them in the fridge for 30 minutes.
Bake the cookies for 10-15 minutes. Keep an eye on them and careful not to over-bake. Remove from the oven and let them sit for 3-4 minutes. Transfer the cookies to a cooling rack. Enjoy the cookies warm with a tall glass of milk!
© A Dash of Cinema
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