Tuxedo Chocolate Chippers Recipe

Tuxedo Chocolate Chippers Recipe
Everybody loves chocolate chip cookies. Some prefer theirs with vanilla dough and semi-sweet chocolate chips, and others prefer chocolate dough with white chocolate chips. The following Tuxedo Chocolate Chippers combine the best of both, and are not only attractive, but quite easy to make.

5 dozen cookies

1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda

1/3 cup unsweetened baking cocoa, preferably Dutch cocoa

1 cup white chocolate chips
1 cup semi-sweet chocolate chips

  1. Preheat oven to 350°.
  2. In a large mixing bowl, cream the butter and sugar until light.
  3. Add eggs and vanilla and beat until fluffy.
  4. Place a fine strainer over the butter/sugar mixture, measure in the flour, salt, and baking soda, and shake through. Mix on low speed until combined.
  5. Divide the dough in half (scant 2 cups each). Add the baking cocoa to one of the halves and mix in the white chocolate chips.
  6. Transfer to a lightly floured cloth or countertop and press into an 8” x 8” rectangle.
  7. Mix the chocolate chips into the white mixture and press onto the chocolate rectangle.
  8. Roll the dough into a log and return the log to the mixing bowl.
  9. Scoop tablespoon size scoops onto parchment or Silpat lined baking sheets.
  10. Bake 11-15 minutes or until just set.
  11. Remove from the oven and let sit on the sheets a minute or two before transferring to cooling racks.

Amount Per Serving
Calories 105 Calories from Fat 49
Percent Total Calories From: Fat 46% Protein 4% Carb. 50%

Nutrient Amount per Cookie
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 70 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 5 g
Protein 1 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.