Before I reveal the recipe for these cookies, I must warn you that they are dangerous. They are very chocolatey and chewy, with the creamy sweetness of white chocolate contrasting with the rich flavor of cocoa for a phenomenal bite. I may have had a couple of these for breakfast the morning after I baked them–and I’m surprised they even lasted overnight! The other dangerous aspect of these cookies is that they take very little time to bake. I am a pretty slow baker (unlike Kerry, who is a wiz), so it was refreshing to make a cookie that’s mixed and out of the oven in 45 minutes. This recipe calls for dutch-process cocoa, so make sure you have it on hand before you begin.
Chewy Chocolate Cookies with White Chocolate Chunks
Makes 14-16 cookies
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2/3 cup dutch-process cocoa powder
½ cup unsalted butter, at room temperature, cubed
½ cup white sugar
½ cup dark brown sugar
1 ½ teaspoons vanilla extract
1/3 cup milk
1 ½ cups coarsely chopped white chocolate, or white chocolate chips
Preheat the oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside. In the bowl of an electric mixer (or using a hand mixer and a large bowl), beat butter on medium-high speed until light and fluffy. Add the sugars and cream on medium-high, then add the vanilla extract and mix well. Add half of the flour mixture and beat on low speed until just incorporated. Add milk and mix until combined, then add remaining flour mixer and beat on low speed until dry ingredients are just mixed in. Remove the bowl from the mixer and gently fold in white chocolate. Cover bowl with plastic wrap and chill in the refrigerator for 15 minutes.
Scoop the cookie dough onto the prepared baking sheets. I used an ice cream scooper for this task. You should have about three tablespoons of dough per cookie. Press down to flatten cookies slightly. Bake for 18-20 minutes, rotating pans halfway through baking. Let cookies cool completely on the baking sheets, and store in an airtight container (for as long as you can manage not to eat them!)
Source: Brown Eyed Baker viaAnnie’s Eats