Chocolate cookies are one of those treats that I love so much, I rarely make them because they are so addictive. A really good chocolate cookie and a glass of milk can be bliss. However, I have tried my fair share of chocolate cookie recipes and they have not all been great. Some are too thin, dry, or crunchy. I still have several chocolate cookie recipes bookmarked to try – but this one was definitely worthy of sharing. I made these for some friends who happen to love chocolate, and it ended up taking several days to get them delivered. It took all my will power not to eat the whole batch in the meantime! (I had to eat one, for blogging purposes, and then I ate one more the next day in a moment of weakness.) These are chewy, intensely chocolate, and truly fabulous with a cold glass of milk. I think I will have to make a batch for myself very, very soon.
Chewy Chocolate White Chocolate Chunk Cookies
Yield: 12-14 cookies
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup dutch-process cocoa powder*
1/2 cup unsalted butter, at room temperature, cubed
1/2 cup white sugar
1/2 cup dark brown sugar
1 1/2 tsp. vanilla extract
1/3 cup milk
1 1/2 cups coarsely chopped white chocolate (I used about 6 oz.)
*Substituting all natural cocoa powder is not recommended. (I used a blend of natural and dutch-process since that was all my store had).
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, salt and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the sugars and cream on medium-high speed. Add the vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add the milk and mix until combined. Add the remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in the chopped white chocolate with a rubber spatula. Chill the dough in the refrigerator for 15 minutes.
Scoop the dough onto the prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18-20 minutes, rotating pans top to bottom and front to back halfway through baking. Let the cookies cool completely on the baking sheets. Store in an airtight container.
Source: adapted from Brown Eyed Baker