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| Black and White Chocolate Chip Cookies & a Giveaway! |
Ingredients
- 8 1/2 ounces cake flour (2 1/4 cups)
- 8 1/2 ounces all purpose flour (2 cups)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Kosher salt
- 2 1/2 sticks unsalted butter, room temperature
- 10 ounces light brown sugar (1 1/4 cups packed)
- 8 ounces granulated sugar (1 cup, plus 3 tablespoons)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup Hershey's chocolate spread
- 1 bag Hershey's semisweet chocolate chips
- 1 bag Hershey's Special Dark chocolate chips
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined.
- Divide dough in half. Add Hershey's chocolate spread to one half, stirring in with a wooden spoon.
- Combine the two bags of chocolate chips and mix together. Stir half of the chip mixture into the chocolate dough, and the other half of the chip mixture into the regular dough.
- Refrigerate doughs for 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into balls using an ice cream scoop onto sheet. For black and white cookies, separate each dough scoop in half, put one chocolate half and one regular half together and roll gently in your hands. Place dough balls on parchment and flatten slightly. Bake 13-16 minutes.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
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