Black and White Chocolate Chip Cookies

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

Chocolate chip cookies are a favorite in this house, much like they are in many other households. I’ve made double chocolate chip cookies before and they always go over well, but just adding unsweetened cocoa never really seemed chocolatey enough. Well, I believe I’ve found the answer to that dilemma!

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

I decided to try adding a little bit of the new Hershey’s chocolate spread to my cookie dough. The results? Amazing! Total chocolatiness (I know, not really a word, but worthy of being made up) that honestly I haven’t experienced from adding dry cocoa. This is my new chocolate chocolate chip cookie.

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

I made some regular cookies, some half and half that I’ve dubbed black and whites, and some completely chocolate. Next time, I’ll just make the entire batch chocolate!

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

I used a combination of Hershey’s Special Dark chips and their semisweet chips. My kids like the semisweet and I prefer the dark, so we get a happy medium when combining the two.

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

These cookies are jumbo sized. So if you prefer to make them smaller, just scoop them out as you normally would and reduce the baking time to 8-11 minutes instead.

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

After you’ve mixed up the cookie dough but before you’ve added the chips, divide it in half. Add 1/4 cup Hershey’s chocolate spread to one half of the dough.

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

Stir it in with a wooden spoon.

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

Next add the chocolate chips to each half of the dough. You can bake them individually (chocolate or regular) or combine them to make black and white. Simply scoop out enough for a full cookie from both dough. Break in half, put together, roll them gently to combine and put them on the baking sheet.

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

I’ll be making these again and again. They disappeared from the plate quickly so it’s time to make another batch. :)

Black and White Chocolate Chip Cookies @amandaformaro Amanda's Cookin'

The Giveaway!

I want you to be able to try these spreads for yourself! The prize package includes all three flavors of Hershey’s Spreads (chocolate, chocolate with almond, and chocolate with hazelnut) as well as an assortment of recommended pairings. You must have a U.S. shipping address and enter no later than January 22, 2014 at midnight CST.

To enter, use the Rafflecopter widget below (printable recipe at end of post)

a Rafflecopter giveaway

Black and White Chocolate Chip Cookies & a Giveaway!

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 27 4-inch cookies

Serving Size: 1 cookie

Black and White Chocolate Chip Cookies & a Giveaway!


  • 8 1/2 ounces cake flour (2 1/4 cups)
  • 8 1/2 ounces all purpose flour (2 cups)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons Kosher salt
  • 2 1/2 sticks unsalted butter, room temperature
  • 10 ounces light brown sugar (1 1/4 cups packed)
  • 8 ounces granulated sugar (1 cup, plus 3 tablespoons)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup Hershey's chocolate spread
  • 1 bag Hershey's semisweet chocolate chips
  • 1 bag Hershey's Special Dark chocolate chips


  1. Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
  2. In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined.
  3. Divide dough in half. Add Hershey's chocolate spread to one half, stirring in with a wooden spoon.
  4. Combine the two bags of chocolate chips and mix together. Stir half of the chip mixture into the chocolate dough, and the other half of the chip mixture into the regular dough.
  5. Refrigerate doughs for 30 minutes.
  6. When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into balls using an ice cream scoop onto sheet. For black and white cookies, separate each dough scoop in half, put one chocolate half and one regular half together and roll gently in your hands. Place dough balls on parchment and flatten slightly. Bake 13-16 minutes.
  7. As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
  8. Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.

This is a sponsored post from Hershey’s Spreads and Amanda’s Cookin’


  1. lesley says

    definitely the chocolate with almonds and probably on some peanut butter cookies or toast to start out with……the possibilities are endless!

  2. says

    That recipe you have looks delicious and it would probably be the first thing I tried! If not, I might spread it on fruit to add some excitement to it.

  3. Janet M. says

    I would try the chocolate hazelnut first, and I’d try to be good and spread it on fruit rather than toast or pancakes or waffles… :-)

  4. says

    Anything with chocolate chips is a big hit with my grandchildren I would try something similar to Nutella in the white dough,they love that just as much.

  5. Susan Christy says

    I want to try the Chocolate, and of course I will pair it with my perennial favorite – peanut butter!

  6. Pauline Gudas says

    The first one I would try would be the chocolate almond spread. I have not found it in the local markets.

  7. Cherie says

    Chocolate with almond……..sounds wonderful. Might try this in a chocolate almond torte. Maybe with caramel. YUM

  8. Nikki C says

    I’d want to try it just the way you did it, I’m not too adventurous, so if someone else tries it first and it goes well, then I’m game.

  9. Anne says

    I’m planning on trying the chocolate with almonds spread, to use as the filling in a tart with an almond-flavored shortbread crust. I usually use raspberry jam as the filling, but this spread would be great!

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