Black & White Cookies

14 Mar


Here is an American style cookies recipe. My husband grew up there and so he has a soft spot for a proper cookie! Chewy in the middle, crisp on the edge and deeply chocolately! What more could anyone want – if you can get hold of them, peanut butter chips are really good in these. But they are difficult and expensive to source this side of the pond which is why I’ve added white chocolate chips instead. To save money, I buy the Basics white chocolate and chop it up it’s about 30p a bar and 1x 100g bar will be ideal for this recipe. WARNING: this recipe makes about 54 small cookies which is A LOT! You can freeze some for later, so it makes it efficient & money-saving to cook a big batch.


  • 3/4 cup Cocoa
  • 1 teaspoon baking soda
  • 1 & 2/3 cups White Chocolate Chips OR REESE’S Peanut Butter Chips (10-oz. pkg.)
  • 1 &1/4 cups butter or margarine (1 whole 250g block), softened
  • 2 eggs
  • 2 cups sugar (I used caster sugar)
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free plain flour
  • 1/2 teaspoon salt


1. Heat oven to 180C/ 350°F/ Gas Mark 5. Grease and line a couple of baking sheets, 3 or 4 if you have that many. Or, you can cook them in batches. Sieve and stir together flour, cocoa, baking soda and salt into a large bowl; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in white chocolate or peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Or, if like me you prefer a larger cookie – use a tablespoon. Make sure to leave plenty of space between them as they will spread and I had to cut mine apart!

3. Bake 8 to 9 minutes for small cookies or about 15 minutes for larger ones. (Do not over bake- you can’t tell when a chocolate dough has coloured or is burning, so stick to the timings! Your cookies will be soft when you take them out. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack with a palette knife. Cool completely, if you can resist that long!


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