Chocolate White Chocolate Chip Cookies
Intro: Chocolate White Chocolate Chip Cookies
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. ;)
...meanwhile...
- 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.
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. ;)
...meanwhile...
- 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.
6 Comments
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angelabchua 13 years ago