Description
Delight in these rich and decadent White Chip Double Chocolate Cookies featuring a perfect blend of cocoa and melted semi-sweet chocolate. Loaded with both white and semi-sweet chocolate chips, these cookies offer a soft, chewy texture with a slightly crisp edge, ideal for chocolate lovers seeking a luxurious homemade treat.
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
- Prepare Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Set this mixture aside to ensure even distribution and no lumps.
- Melt Semi-Sweet Chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring well after each interval. Continue heating in 15-second bursts until the chocolate is completely 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 together on high speed for about 2 minutes until the mixture becomes smooth and fluffy. This step is crucial for light, tender cookies.
- Add Vanilla and Melted Chocolate: Incorporate the pure vanilla extract and the melted semi-sweet chocolate into the creamed butter and sugars. Beat on high for an additional 2 minutes to combine thoroughly.
- Add Eggs: Add the large egg and egg yolk to the mixture, beating on high speed for 1 full minute to achieve an even, creamy consistency that will help bind the dough.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture and mix just until combined to avoid overworking the dough. Then fold in the white chocolate chips and semi-sweet chocolate chips. The dough should be thick but still have some moisture.
- Chill Dough and Prepare Oven: Cover the cookie dough and chill it in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and spreading.
- Scoop Dough: Using a large cookie scoop (about 3 ounces), form balls of dough and place them on the prepared cookie sheets, spacing them at least 3 inches apart to give them room to expand. Only bake 6 cookies per sheet to ensure even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 13 to 15 minutes. Since these are chocolate cookies, it can be hard to tell when they are done; look for edges that are set and slightly firm. Avoid overbaking for soft centers.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Optionally, top with extra chocolate chips for a visually appealing and flavorful touch.
Notes
- For high altitude baking, add an extra 1 tablespoon of flour to help maintain dough structure.
- When measuring flour, spoon the flour into the measuring cup and level it off for accuracy to prevent dense cookies.
- To prevent cookie spreading, use a silicone baking mat and ensure the dough is chilled for the full 30 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
