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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 lb unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup sugar
2 tsp pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour 1 tsp baking soda
1 tsp kosher salt
1 1/2 lbs good white chocolate chips
- OR -
1 cup white chocolate chips
1 cup chopped pecans or chocolate nibs
1 cup semisweet chocolate chips
Preheat the oven to 350. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with a Silpat Mat or parchment paper, using small (1 inch) cream scooper or a rounded tbsp. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 lb unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup sugar
2 tsp pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour 1 tsp baking soda
1 tsp kosher salt
1 1/2 lbs good white chocolate chips
- OR -
1 cup white chocolate chips
1 cup chopped pecans or chocolate nibs
1 cup semisweet chocolate chips
Preheat the oven to 350. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with a Silpat Mat or parchment paper, using small (1 inch) cream scooper or a rounded tbsp. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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