Black and White Chocolate Chip Cookies

A fun twist on a New York classic. Soft and chewy brown butter chocolate chip cookies, with a dark chocolate/white chocolate base.

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Why You’ll Love This Recipe

These Black & White Chocolate Chip Cookies take everything you love about a classic New York black & white cookie and give it a rich, chewy chocolate chip twist. Browned vegan butter and real vanilla bean build deep, buttery flavor, while dark chocolate chips keep the centers soft, gooey, and indulgent. The glossy black-and-white chocolate finish makes them feel nostalgic, playful, and bakery-worthy all at once—familiar enough to bring back memories, but different enough to feel completely new.

Prep Time: 20 minutes

  • Cook Time: 13–14 minutes

  • Chill Time: 30 minutes

  • Total Time: About 1 hour 35 minutes

  • Yield: 12 cookies

  • Serving Size: 1 cookie

  • Category: Dessert

  • Cuisine: American / New York-Inspired

  • Method: Baked

  • Diet: Dairy-Free

  • Skill Level: Intermediate

Ingredients

  • ¼ cup + 2 tablespoons vegan butter

  • ½ cup light brown sugar

  • 2 tablespoons granulated sugar

  • 1 large egg

  • ¾ cup + 2 tablespoons all-purpose flour

  • 1½ teaspoons baking soda

  • ½ teaspoon salt

  • ¾ cup vegan dark chocolate chips, divided

    • ¼ cup for the cookie dough

    • ½ cup for the coating

  • ½ cup vegan white chocolate chips

  • ½ vanilla bean

Instructions

  1. Brown the vegan butter. Add the vegan butter to a small saucepan and cook over medium heat until it becomes golden and develops a nutty aroma. Remove from the heat. Scrape the seeds from the ½ vanilla bean into the butter, then add the pod as well. Set aside and allow the butter to cool to room temperature.

  2. Mix the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

  3. Make the cookie dough. In a separate bowl, combine the light brown sugar, granulated sugar, cooled browned vanilla butter, and egg. Mix until smooth and well combined.

  4. Add the dry ingredients. Gradually stir the flour mixture into the wet ingredients. When the dough is about halfway combined, fold in ¼ cup of the dark chocolate chips. Continue mixing just until no dry spots remain.

  5. Chill the dough. Cover and refrigerate the cookie dough for 30 minutes.

  6. Portion the cookies. Preheat the oven to 330°F. Scoop approximately 2 tablespoons of dough per cookie onto a parchment-lined sheet tray, leaving at least 2 inches of space between each cookie. You should get about 12 cookies.

  7. Bake. Bake for 13–14 minutes. Remove the tray from the oven and carefully tap or slam the sheet tray against the countertop once or twice to gently deflate the cookies. Allow them to cool completely.

  8. Melt the chocolate. Bring a small saucepan of water to a gentle simmer, then turn off the heat. Place the remaining ½ cup dark chocolate chips and the ½ cup white chocolate chips into separate small zip-top or pastry bags. Seal the bags and place them in the warm water until the chocolate is completely melted.

  9. Create the black-and-white bottoms. Place a sheet of parchment paper on a sheet tray and trace 2-inch circles onto it. Flip the parchment over so the marker side is facing down.

  10. Fill the circles. Snip a small opening in each chocolate bag. Pipe melted dark chocolate onto one half of each circle and white chocolate onto the other half.

  11. Press the cookies into the chocolate. Place a completely cooled cookie onto each chocolate circle and gently press down until the chocolate spreads to the edges and slightly oozes around the sides.

  12. Set and enjoy. Allow the chocolate to fully set before lifting the cookies from the parchment. Enjoy!