The only thing better than chocolate chip cookies is chocolate white chocolate chip cookies!
This recipe began as an attempt to replicate and improve upon Specialty's
already delicious Black & White cookies. The cookies have a nice soft cakey interior, stuffed with white and dark chocolate, and a light crunch at the edges. Angie even broke her diet to eat one, and gave it a double thumbs up.
If you like chocolate, you've got to try these cookies - you'll love them!Note:
Depending on how dark you like your chocolate, use semisweet or bittersweet chips in the recipe. I prefer bittersweet chips melted into the dough, with more semisweet chips stirred in with the white chocolate chunks just before baking. Just don't use milk chocolate chips, please!Ingredients:
2 cups bittersweet (or semisweet) chocolate chips
1/2 cup semisweet (or bittersweet) chocolate chips
1/4 cup (1/2 stick) unsalted butter
2 large eggs
1/2 packed cup brown sugar
1 Tablespoon vanilla extract
3/4 cup flour
1 teaspoon baking soda
1/8 teaspoon salt
~4 ounces white chocolate, coarsely chopped
2+ Tablespoons sugar for rolling (optional)
- Preheat oven to 250F
- Combine 2 cups chocolate chips with butter in a microwave-safe bowl.
- Nuke in 15-second increments, stirring thoroughly each time to avoid burning, until chocolate is melted and smooth.
- Set chocolate aside to cool for 5-10 minutes until it doesn't burn your finger. I recommend frequent testing. ;)
- Combine eggs and brown sugar in large bowl.
- Beat until well blended. (I use my KitchenAid mixer for this.)
- Add vanilla, and stir again.
- Add (cool) melted chocolate, and beat into batter.
- Add flour, baking powder, and salt, then beat into batter.
- Add the other 1/2 cup chocolate chips and the white chocolate chunks, and stir in gently by hand
to avoid breaking up the chunks.j
...let the dough rest for about 10 minutes...
- Scoop out roughly 1-inch balls of dough, and shape gently into a rough ball. (Make sure chips and chunks are evenly distributed.)
- Roll dough in additional sugar to cover, if you choose.
- Add extra white chocolate chunks to surface for style points if needed.
- Place on cookie sheet about 2 inches apart.
- Bake for 6 minutes, then turn cookie sheet 180 degrees and bake for another 7 or until done.
- Cookies will puff up a bit, and look slightly dry on top when done. They'll still feel gooshy.
- Remove from the oven, and leave them to solidify and cool on the cookie sheet.