Black and white chippers are perfect for everyday baking, but also great for cookie exchanges which are perfect this time of year.
Baking SEason!
Holidays means baking in our home. I stock up on butter this time of year because it seems like I’m making cookies or treats every other day. The kids love it. I love it. And usually whoever gets the treats loves it. One of the recipes we love are Chocolate Marshmallow Meltaways. The chocolate cookie base reminded me so much of Paradise Bakery’s Black and White chippers, so I decided to keep some of the dough, add some white chocolate chips and give them a go. These Black and White Chocolate Chip Cookies ended up tasting just like them!! I wanted to make sure you got the recipe too because these little guys are delicious and so addicting. It’s the perfect combo of white and milk chocolate and since they’re chippers, they’re a little tinier than normal allowing you to justify eating a few a lot more easily. 😉
How to Make Chippers
PREP. Preheat oven to 350 degrees. WET INGREDIENTS. Cream shortening and sugar until light and fluffy. DRY INGREDIENTS. Beat in the egg, milk and vanilla. In a separate bowl, combine flour, cocoa, salt and baking soda; gradually add dry mixture to shortening and mix well. Fold in white chocolate chips. BAKE. Use mini cookie scoop to place onto an ungreased baking sheet. Bake at 350° for 6-7 minutes. Let cool and ENJOY!
Tips, Variations + Storing Info
To keep them soft/moist:
Don’t overbake Keep them in an airtight container on the counter to prevent them from drying out Store them with a piece of white bread so that the bread goes stale first Don’t overmix the cookie dough
Variations:
cocoa powder: You can use your personal favorite brand of cocoa powder, but if you want a rich chocolatey taste I recommend Dutch-process cocoa or special dark cocoa powder. chocolate chip brand: We personally love Ghirardelli chocolate chips but you can use whatever brand you have on hand. Feel free to add in chopped nuts Use mini chocolate chips instead of normal-sized ones
STORE these in an airtight bag/container on the counter for up to a week. FREEZE
Baked cookies: Baked cookies should last for about 3 weeks in a freezer safe bag. Let them thaw at room temperature. Cookie dough: Frozen cookie dough should last for about 3 months in freezer safe bags, whether the dough is rolled into individual balls or the cookie dough is rolled into a single log.
For more copycat cookie recipes:
Copycat Doubletree Cookies Copycat Lofthouse Sugar Cookies Copycat Swig Cookies Copycat Orange Julius Copycat Sonic Cherry Limeade
