Description
A fun twist on the classic cookie featuring a rich chocolate exterior with creamy white chocolate chips inside.
Ingredients
Scale
- ½ cup unsalted butter (room temperature)
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup Dutch processed cocoa powder
- 1 cup white chocolate chips
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with both sugars for about 2 minutes, until light and fluffy.
- Stop the mixer to scrape the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla extract, then beat on medium speed for 1 minute until well combined.
- Add the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Mix on low speed to avoid a mess, scraping the sides and bottom of the bowl.
- Fold in the white chocolate chips. Chill the dough in the fridge for 45-60 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out 2 tablespoons of the chilled dough and place it on the baking sheet, leaving about 2 inches of space between each cookie.
- Bake the cookies for 10-11 minutes. Press on extra chocolate chips once out of the oven for a bakery-style look.
Notes
Best enjoyed warm, can be served with milk or as ice cream sandwiches.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg