Classic White and Dark Chocolate Chip Cookies

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These White and Dark Chocolate Chip Cookies are not your typical American cookie. They are crispy on the outside and soft on the inside, just as they should be! Instead of using store-bought chocolate chips, dice a bar of white and dark chocolate for a rustic look and adorn with sea salt for a mouthwatering, savoury and sweet experience. You don’t need any fancy tools, just a bowl and a whisk!

Classic White and Dark Chocolate Chip Cookies

Prep Time: 15 mins
Cook Time: 10 - 12 mins
Yields: 40


  • 2 1/4 cups of flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 stick of butter [1/2 cup]
  • ¾ cups of brown sugar
  • ¾ cups of white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon of vanilla extract
  • 1 bar of White Chocolate
  • 1 bar of Dark Chocolate
  • Coarse salt, for the topping


  1. Preheat the oven to 350° F/175°C. Line the pan with parchment paper.
  2. Mix together the flour, baking soda, baking powder and salt; set aside.
  3. In a medium bowl, mix together the butter, brown sugar, white sugar, and the vanilla until well blended.
  4. Beat in the egg, and egg yolk until light and creamy.
  5. Add half of the flour mixture to the batter. Stir well. Then add the other half. Chop the chocolate into bite-sized pieces, then add to the batter.
  6. Use a spoon to form even-sized balls and arrange them on the pan.
  7. Bake for 10-12 minutes, just until the edges are set. Take the cookies out of the oven and leave them on the pan for an addition two minutes
  8. Sprinkle with coarse salt. Let the cookies cool on a baking rack.


Take the cookies out of the oven as soon as the edges are set and golden brown. The cookies will harden even if the top appears to be unfinished. Leave the cookies on the pan for two minutes to continue cooking before transferring to a wire rack to cool.

You could substitute any type of chocolate in this recipe!


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