Description
A fun twist on the classic cookie, featuring rich chocolate dough filled with creamy white chocolate chips.
Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup dutch processed cocoa powder
- 1 cup white chocolate chips
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the white sugar and light brown sugar for 2 minutes until light and fluffy.
- Stop the mixer, scrape the sides and bottom of the bowl, add the egg and vanilla extract, then beat again on medium speed for 1 minute until well combined.
- Add all dry ingredients (flour, baking powder, baking soda, salt, cocoa powder) and beat on low speed. Scrape the bowl and mix until well incorporated.
- Fold in the white chocolate chips. Cover the dough and refrigerate for 45-60 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 2 tablespoons of dough onto the baking sheet, leaving 2 inches of space between each cookie. Aim for 6 dough balls per sheet.
- Bake for 10-11 minutes. Optionally, press extra chocolate chips on top before serving.
Notes
Best served warm, with a glass of milk or ice cream. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American