Do you want some deliciously chocolate-y, a bit of cake-y and a bit of chewy cookies with a rich addition of white chocolate taste? Then these babies are the right ones for you! They are so delicious and irresistible that once you start eating them, there is hardly any stopping unless you have a pretty good excuse!!!
I baked these cookies for a catering job last week along with 2 other types of cookies and they were the first ones to finish. The people might be attracted to them because of the obvious chocolate, but I saw their faces while they were eating them and they looked very happy!!
And why wouldn’t they be? These cookies have both cacao and white chocolate so they have one of the richest tastes available. They are baked very shortly, so they stay rather chewy. They are also very easy to prepare and bake.
I adapted this recipe from “Joy of Baking”. Stephanie notes that the cookies can be prepared and put into freezer to bake another time. When I baked them for the catering, I prepared the dough (but did not shape the cookies) the night before and made the cookies the next morning, so the dough can perfectly stay overnight, you do not have to bake them right away.
These are goooood…. Enjoy!!!
Difficulty: ★☆☆ (Easy)
(makes about 30 small cookies – small being around 25 gr. each)
1/2 cup / 113 gr. butter (normal salted) in room temperature
1/2 cup / 1.2 dl. light brown sugar
1/4 cup / 0.6 dl. white sugar
1 egg in room temperature
1 tsp / 5 ml. vanilla extract
1 cup / 2.4 dl. white flour (vehnäjauho for readers in Finland)
1/2 tsp / 2.5 ml. baking powder
A pinch of salt (you can use up to 0.5 ml. salt if you are using unsalted butter)
1/4 cup / 0.6 dl. cacao powder
1 1/2 cups / 3.6 dl. white chocolate chips
1. Preheat the oven to 180C.
2. In a mixing bowl, put butter, brown and white sugar and beat until creamy.
3. Add egg and vanilla extract and continue beating until fully incorporated.
4. In another bowl, sift together flour, baking powder, salt and cacao powder.
5. Add sifted dry ingredients to sugar mixture and beat until just incorporated.
6. Add white chocolate chips and beat a little, continue with folding until all chips are evenly distributed in the cookie dough. At this point, if the dough is too soft, you can chill it in the fridge for about 15 minutes so that it hardens up a little. This would stop the cookies from spreading too much in the oven and so you can control the size and puffiness of the cookies.
7. Take about 25 gr. from the cookie dough, shape into balls and flatten the surface a little with your fingertips. If you want to make bigger cookies, as I did in these pictures actually, you can use an ice cream scoop to take each cookie from the dough, and flatten a bit again using your fingertips. In this case you will end up with around 20 cookies. Bake in the oven for about 8-10 minutes. They should be firm around the edges and soft in the centre. When baked, take out of the oven and let cool for about 5 minutes before removing to a wire rack to cool completely. If you want to make them even flatter, you can gently do that with a spatula right after you take them out of the oven.