Let me start by saying these black + white chocolate cookies are my favorite cookies, ever. They are soft, melt in your mouth cookies. They taste like an oreo and a brownie had a baby. Oh and they’re gluten free. These cookies are made using black cocoa and white chocolate chunks, hence, black + white.
The black cocoa in these cookies offer a richness that your typical dutch cocoa powder just does not have. I have given them many names, brownie cookies, black + white cookies, oreo brownie cookies and Koda cookies. Because they’re black and white like my dog Koda, original, I know.
black + white chocolate cookie key tips
Most important thing!!! Underbake your cookies!!! Sounds crazy, I know. But you just have to trust me on this one. Underbake your cookies and then let them cool on the pan for about 5 minutes. Taking them out slightly undercooked allows them to cool into a super fudgy + soft cookie.
Loosley scoop your flour! This is super important in gluten free baking, like super important. i personally find gluten free 1 to 1 flour to be much drier than regular all purpose flour. when you pack the flour the baked goods are always super dense and on the dry side. the best way to scoop gluten free flour is to scoop it with a spoon into a measuring cup. if you scoop it directly out of the bag or container, then i would give the measuring cup a good shake after and loosen to the flour to let any unnecessary extra fall out. i personally love bob’s red mill gluten free 1-to-1 flour i find it to be the closest match to regular all purpose flour.
Add the egg whites one at a time!! Beat until smooth between each addition about 2 minutes. This is important, if you add them all at once, your egg whites will not combine properly into batter. You do not want to overload your batter with the egg whites all at once because trust me, they won’t turn out.
if you make this recipe, be sure to tag me on instagram or leave a comment below!
black + white chocolate cookies
Ingredients
- ½ cup butter room temp
- ¾ cup cane sugar sub granulated sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
- 3 egg whites
- ¾ cup black cocoa powder
- ½ cup gluten free flour loosely scooped, I use bob's red mill
- 1 white chocolate bar cut into chunks, I use Lindt
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- With the paddle attachment, beat together the butter, sugar, vanilla and salt until light and fluffy.
- Add the egg whites one at a time and beat until smooth between each addition about 2 minutes. This is important, if you add them all at once, your egg whites will not combine properly into batter.
- Beat in the cocoa, mix until just combined. Add flour and baking soda and mix. Fold in the chocolate chunks. Do not overmix.
- Scoop cookie dough balls in about 2-3 tablespoons onto a parchment lined cookie sheet. Sprinkle with more chopped white chocolate.
- Stick the pan in the freezer for about 5-8 minutes then put it straight into the oven.
- Bake for 10 minutes and repeat with remaining dough. Allow cookies to fully set before moving off of pan – about 5 minutes. When you bake them, bake for no longer than 10 minutes.
