Black-and-White Cocoa Cookies


Just like in my post about Quaker Oats’ Oatmeal Raisin cookies, there are just some recipes that you can’t tamper with.  For classic cookie recipes (and I mean, CLASSIC), Mrs. Fields is still undoubtedly my favorite.  I don’t know exactly when my mom, I’m assuming, bought this baking book, but I’d say it’s been in our family for about two decades.  Don’t be surprised if I post more recipes from this book.  It’s still got the best chocolate chip recipe I know.


The cookie recipes are pretty similar to each other, but when you have a winning formula, why bother switching it up?  Low and slow seems to be the combo.  Most cookies are baked 300 degrees for 20+ minutes.  The most recent recipe I took on was her Black-and-Whites, which is basically a cocoa-based batter with semi-sweet and white chocolate.  Perfection.


2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed
3/4 cup white sugar
1 cup salted butter, softened
3 large eggs
2 tsp. pure vanilla extract
1 cup (5 1/4 oz.) semisweet chocolate bar, coarsely chopped
1 cup (5 1/4 oz.) white chocolate bar, coarsely chopped

1. Preheat oven to 300 degrees.

2. In a medium bowl, combine flour, cocoa, soda, and salt.  Mix with a wire whisk.  Set aside.

3. Blend sugars in a large bowl using an electric mixer set at medium speed.  Add butter and mix to form a grainy paste, scraping the sides of the bowl.  


4. Add eggs and vanilla, and beat at a medium speed until smooth. 


5. Add the flour mixture, and blend at a low speed until just combined.  Do not over mix.


6. With a rubber spatula, fold chocolates into dough, remembering not to overmix.


7. Drop by rounded tablespoons onto ungreased cookie sheet inches apart.


8. Bake 23-25 minutes, then transfer cookies immediately to a cool, flat surface.


Yields about 3 dozen.

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