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Mrs Fields Black & Whites

MRS Fields Black & Whites recipe image
These Mrs. Fields-style Black & White cookies are a decadent treat that combines rich cocoa flavor with the creamy sweetness of white chocolate and the deep notes of semi-sweet chocolate. The dough is soft and chewy, yielding cookies that are thick, fudgy, and intensely chocolatey. They are perfect for holiday gift baskets, bake sales, or simply satisfying a serious chocolate craving on a cozy afternoon. Made with simple pantry staples like butter, brown sugar, and cocoa powder, these cookies offer a homemade comfort that rivals any bakery. The contrast between the dark cookie base and the melty chocolate chunks makes every bite exciting and indulgent.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 36
Calories: 1843.2
Dietary: Vegetarian
Description
These Mrs. Fields-style Black & White cookies are a decadent treat that combines rich cocoa flavor with the creamy sweetness of white chocolate and the deep notes of semi-sweet chocolate. The dough is soft and chewy, yielding cookies that are thick, fudgy, and intensely chocolatey. They are perfect for holiday gift baskets, bake sales, or simply satisfying a serious chocolate craving on a cozy afternoon. Made with simple pantry staples like butter, brown sugar, and cocoa powder, these cookies offer a homemade comfort that rivals any bakery. The contrast between the dark cookie base and the melty chocolate chunks makes every bite exciting and indulgent.
Ingredients
  • 2 1/4 cup Flour
  • 1/2 cup Cocoa powder
  • 1/2 teaspoon Soda
  • 1/4 teaspoon Salt
  • 1 cup Dark brown sugar, packed
  • 3/4 cup Sugar
  • 1 cup Butter, softened
  • 3 lg Eggs
  • 2 teaspoon Vanilla extract
  • 1 cup Semisweet chocolate bar
Directions
  1. 1
    Preheat oven to 300&# 194;°F (149ðC).
  2. 2
    Coarsely chop 1 cup of white chocolate bar and 1 cup of semi-sweet chocolate bar into chunks.
  3. 3
    In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  4. 4
    In a large bowl, beat softened butter with an electric mixer on medium speed until creamy.
  5. 5
    Add dark brown sugar and granulated sugar to the butter. Beat until light and fluffy, scraping down the sides of the bowl as needed.
  6. 6
    Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth.
  7. 7
    Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
  8. 8
    Fold in the chopped white and semi-sweet chocolate chunks until evenly distributed throughout the dough.
  9. 9
    Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing them 2 inches apart.
  10. 10
    Bake for 23 to 25 minutes, or until cookies are set but still soft in the center.
  11. 11
    Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 1843.2kcal
% Daily Value *
Total Fat 80.4g124%
Saturated Fat 46.2g231%
Cholesterol 408.8mg137%
Sodium 1761.7mg74%
Total Carbohydrate 260.4g87%
Dietary Fiber 20.1g81%
Sugars 133.3g
Protein 32.8g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Chocolate Preparation:** Ensure your chocolate bars are coarsely chopped into irregular chunks rather than finely minced. This creates pockets of melted chocolate in the finished cookie.

**Baking Temperature:** This recipe uses a lower baking temperature (300ðF) to ensure the cookies bake evenly without burning the edges while remaining soft in the center. Do not increase the temperature.

**Storage:** Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking or freeze the baked cookies for up to 3 months.

**Variations:** You can substitute the white chocolate with butterscotch chips or macadamia nuts for a different flavor profile.

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Read it online: https://www.chefs-mate.com/recipe/mrs-fields-black-whites/