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Combining two decadent cookie flavors, this chocolatey delicious recipe for Black n’ White Chocolate Chunk Cookies is the best of both worlds! Bonus: They’re super quick and easy to make.
Why this Recipe Works:
- Created especially for use of my Peanut’s Bake Shop Cookie Kits, this recipe calls for minimal ingredients and is SO easy to make.
- The combination of flavors really makes this cookie’s taste and appearance really stand out and feel special.
- Amazingly, these cookies are dairy-free, egg-free, and gluten free – but you’d never know it! They are so incredibly decadent.
I love making fun and unique cookie recipes using my Peanut’s Bake Shop Cookie Kits. If you love the idea of these cookies, then you have to try my:
Hawaiian Chocolate Chunk Cookies
Funfetti Chocolate Chunk Cookies
Midnight Chocolate Chunk Peanut Butter Cookie Cups
How to Make Black n’ White Chocolate Chunk Cookies:
1. Start by pre-heating your oven to 350°F/177°C.
2. Then, take an original Chocolate Chunk Cookie Kit and a Midnight Chocolate Chunk Cookie Cookie Kit and prepare them in separate bowls according to the ever-so-simple package directions. Keep in mind that it’s best to aim for slightly drier cookie dough rather than overly sticky dough, therefore go easy on the water.
3. Gather a couple of baking sheets, line them in parchment paper if you like (not necessary, though, if you have nonstick sheets) and place them next to your bowls of cookie dough.
4. This next part is very important: designate one hand to each type of dough and and tell yourself that you will not allow the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl (or vise versa) at any time!
Each hand must stick to it’s flavor and not cross over, otherwise things will get messy and your cookies may not look as pretty. Now that we’ve set some ground rules, it’s time to start forming your cookie balls!
Using both hands at the same time, simply take about a tablespoon or two of each type of cookie dough and then gently press them together to create a nice Black n’ White dough ball. Place it on your baking sheet so that you see one flavor on the left and the other on the right.
5. Repeat step #4 about 23 more times or until you run out of dough. Admittedly, I very rarely make it to 24 total balls, simply because I tend to get carried away and make these a little larger than my other cookies! More commonly I end up with 19 – 20 cookies with this recipe.
6. Bake these beauties in your pre-heated oven for 12-14 minutes or until the cookies look more matte than shiny. It’s better to slightly undercook than overcook. Once they’re done, allow the cookies to cool on the baking sheets for at least two minutes before transferring them to a cooling rack.
And that’s all there is to it! Our days of having to choose which chocolate chunk cookie flavor to enjoy are OVER. Thank goodness!
I hope you love these cookies as much as we do.
Top Tips for Making Black n’ White Chocolate Chunk Cookies:
- Remember to designate one hand to each type of dough. You do not want the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl at any time.
- It’s best to aim for slightly drier cookie dough rather than overly sticky dough. Therefore, take it easy on the water when adding it to the mixes.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Black n' White Chocolate Chunk Cookies
Ingredients
- 1 Original Chocolate Chunk Cookie Kit
- 1 Midnight Chocolate Chunk Cookie Kit
- oil (neutral flavored oils work best) as directed on the packages
- water as directed on the packages
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Start by pre-heating your oven to 350°F/177°C.
- Then, take an original Chocolate Chunk Cookie Kit and a Midnight Chocolate Chunk Cookie Cookie Kit and prepare them in separate bowls according to the ever-so-simple package directions. Keep in mind that it's best to aim for slightly drier cookie dough rather than overly sticky dough, therefore take it easy on the water.
- Gather a couple of baking sheets, line them in parchment paper if you like (not necessary, though, if you have nonstick sheetand place them next to your bowls of cookie dough.
- This next part is very important: designate one hand to each type of dough and and tell yourself that you will not allow the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl (or vise versat any time! Each hand must stick to their flavor and not cross over, otherwise things will get messy and your cookies may not look as pretty. Now that we've set some ground rules, it's time to start forming your cookie balls!
- Using both hands at the same time, simply take about a tablespoon or two of each type of cookie dough and then gently press them together to create a nice Black n' White dough ball. Place it on your baking sheet so that you see one flavor on the left and the other on the right.
- Repeat step #4 about 23 more times or until you run out of dough. Admittedly, I very rarely make it to 24 total balls, simply because I tend to get carried away and make these a little larger than my other cookies! More commonly I end up with 19 - 20 cookies with this recipe.
- Bake these beauties in your pre-heated oven for 13-15 minutes or until the cookies look more matte than shiny. It's better to slightly undercook than overcook. Once they're done, allow the cookies to cool on the baking sheets for at least two minutes before transferring them to a cooling rack.
Pro Tips From Audrey
- Remember to designate one hand to each type of dough. You do not want the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl at any time.
- It's best to aim for slightly drier cookie dough rather than overly sticky dough. Therefore, take it easy on the water when adding it to the mixes.
This post may contain affiliate links. Please read our disclosure policy.