Description
These White Chip Double Chocolate Cookies offer a rich and decadent treat combining the intense flavor of cocoa and semi-sweet chocolate with the creamy sweetness of white chocolate chips. Perfectly chewy with a slightly firm edge, these cookies are ideal for chocolate lovers looking for a balanced, indulgent dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 3/4 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 oz Semi sweet chocolate, chopped and melted
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
Chocolate Chips
- 1 1/4 cup White chocolate chips, Ghirardelli brand
- 3/4 cup Semi-sweet chocolate chips
Instructions
- Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
- Melt Chocolate: Place chopped semi-sweet chocolate in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 20-second intervals, stirring well after each until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Cream Butter and Sugars: Using a mixer, beat the unsalted butter, brown sugar, and white granulated sugar on high speed for 2 minutes until the mixture is smooth and fluffy. Add the pure vanilla extract and melted chocolate, then continue beating on high for an additional 2 minutes to fully combine.
- Add Eggs: Incorporate the large egg and egg yolk into the mixture, beating on high speed for 1 minute until fully blended.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture while mixing until just combined. Then fold in the white chocolate chips and semi-sweet chocolate chips. The dough should be thick but slightly wet.
- Chill Dough and Prepare Oven: Cover the dough and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Form Cookies: Using a large 3-ounce cookie scoop, portion the dough onto the prepared cookie sheets, spacing each scoop about 3 inches apart to allow for spreading. Bake 6 cookies per cookie sheet.
- Bake and Cool: Bake the cookies for 13 to 15 minutes. Since these are chocolate-based, they can be tricky to judge doneness, but look for set and slightly firm edges. Cookies that are too hard may be overbaked. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, top with extra chocolate chips while still warm.
Notes
- For high altitude baking, add an extra 1 tablespoon of flour to prevent spreading.
- When measuring flour, always spoon it into the measuring cup and level off to ensure accuracy.
- To prevent cookies from spreading too much, use a silicone baking mat and be sure to chill the dough for the full 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie (approx. 50g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
