Description
Indulge in these rich and decadent White Chip Double Chocolate Cookies featuring a perfect blend of unsweetened cocoa and melted semi-sweet chocolate, enhanced with creamy white and semi-sweet chocolate chips. These cookies boast a soft, chewy texture with a hint of crisp edges, making them an irresistible treat for chocolate lovers.
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 the mixture aside for later use.
- Melt Semi-Sweet Chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring well between each, then 20 seconds, and finally 15-second intervals until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Cream Butter and Sugars: Using a mixer, beat the room temperature unsalted butter with the brown sugar and white granulated sugar on high for 2 minutes, until the mixture is smooth and fluffy. Add in the vanilla extract and melted semi-sweet chocolate, then continue beating on high for another 2 minutes to combine thoroughly.
- Add Eggs: Incorporate the whole egg and egg yolk into the butter mixture. Beat again on high speed for 1 minute until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips and semi-sweet chocolate chips. The resulting dough should be thick but moist.
- 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.
- Scoop Dough: Using a large cookie scoop (about 3 ounces), scoop the dough onto the prepared cookie sheets, spacing each scoop approximately 3 inches apart. Plan to place 6 cookies per sheet for even baking.
- Bake Cookies: Bake in the preheated oven for 15 minutes. Watch for the edges to set and become slightly firm; the centers may appear soft due to the chocolate but should not be wet. Avoid overbaking as it will lead to hard cookies.
- Cool and Serve: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, top with extra chocolate chips while still warm for added texture and visual appeal.
Notes
- For high altitude baking, add an extra 1 tablespoon of flour to the dry ingredients to prevent spreading.
- When measuring flour, spoon it into the cup and level it off for accuracy and to avoid dense cookies.
- To prevent excessive spreading during baking, use silicone baking mats instead of parchment paper and chill the dough for at least 30 minutes before baking.
