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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I used white chocolate chips)
40-48 caramilk squares/rolos
Preheat the oven to 350 degrees.
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the butter mixture with the mixer on low speed until just combined.
Cover and place bowl into the refrigerator to chill for at least 2 hours. (You need to chill or else it's too sticky.)
Use a small cookie scoop and unscoop it onto your hand. Flatten into a circle and place chocolate in the middle. Add another 1/2 a scoop to cover the top and seal the cracks. Bake for 12 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 cup unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I used white chocolate chips)
40-48 caramilk squares/rolos
Preheat the oven to 350 degrees.
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the butter mixture with the mixer on low speed until just combined.
Cover and place bowl into the refrigerator to chill for at least 2 hours. (You need to chill or else it's too sticky.)
Use a small cookie scoop and unscoop it onto your hand. Flatten into a circle and place chocolate in the middle. Add another 1/2 a scoop to cover the top and seal the cracks. Bake for 12 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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