CsYou know what is better than a cookie with one type of chocolate in it? A cookie with two types of chocolate in it! Today I’m sharing a recipe for easy and delicious cookies that combine my two favorite types of chocolate, dark chocolate and white chocolate. But the great thing about this recipe is that you really could use any two kinds of chocolate chips in it!
These delicious cookies, that are packed full of chocolate and white chocolate, are a twist on the White Chocolate Macadamia Nut cookies from Karo® Syrup. Since my oldest can’t do nuts, I thought swapping them out and adding dark chocolate chips seemed like a great option. Thanks to Karo® Syrup for sponsoring this post.
These cookies are quick and easy to make and perfect for your Christmas cookie platters and trays. You start by combining your butter and brown sugar, and then add in your corn syrup, eggs and vanilla.
After that you add your flour, baking soda, salt, white chocolate and dark chocolate chips. Then it’s time to scoop your cookie dough onto your baking sheets.
And into the oven they go!
These are so delicious! Karo’s sweetness and chewy texture really gives these cookies that something special.
You can really customize these cookies with any different types of chips. A few ideas include dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips or butterscotch chips. You can also add in nuts or raisins as well. I love when a recipe can really be customized like this, it’s a great way to make it personal and show that you care, so bake a little extra!
Dark And White Chocolate Cookies
Ingredients
- 3/4 cup butter OR margarine (softened)
- 3/4 cup brown sugar
- 1/2 cup Karo® Light OR Dark Corn Syrup
- 1 egg
- 2 teaspoons Spice Islands® Pure Vanilla Extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Beat butter and brown sugar with electric mixer in large bowl until fluffy. Beat in corn syrup, egg and vanilla. Gradually beat in flour, baking soda and salt until combined.
- Stir in white chocolate chips and dark chocolate chips.
- Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
- Bake for 9 to 11 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to wire rack.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
If you like this recipe, make sure to check out these recipes!
Disclosure: As a Bake A Little Extra Blog Ambassador, I am compensated for my posts with Karo® Syrup. All opinions however are mine and mine alone.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Thanks for the recipe. I found these cookies good but definitely not very sweet. They were also a very fluffy, almost cake-like consistency whereas I was looking for a dense, semi-sweet cookie. The two chocolates play nicely off one another to grab the “semi-sweet” taste as long as you can manage to evenly distribute the chips. Overall, it was good recipe but quite different than what I was anticipating.
This looks like a really good recipe! I can’t wait to try it! 🙂
These were great!! Made these with peanut butter and dark chocolate chips…my dad asked if these were from a mix…as if!!! 🙂 I’m keeping this as a winner 🙂
Christi, these looks look fabulous. I’m intrigued by that corn syrup, I haven’t used it in cookie dough before! Excited to try these!