Because it’s Monday. That’s why.
Mondays call for a cup of coffee in the morning and possibly a vodka martini to cap off the night. But Chewy Chocolate Cookies with White Chocolate — they’re in order no matter what time of the day.
A recipe that calls for chocolate, again? I’ve got issues.
There’s probably a support group somewhere for people like me.
So given all that, let me just say right off the bat that this right here are the BEST Chewy Chocolate Cookies with White Chocolate from scratch, for me!
Once baked in the oven, your cookies will have a few spots of caramelized white chocolate with a gorgeous butterscotch color. Win-Win.
So here it is, my homemade chocolate cookies recipe, from me to you.
How To Melt White Chocolate?
The ‘problem’ is that white chocolate has a low burn point. As a result, it overheats quickly, and white chocolate that overheats can be difficult if not impossible to save.
Equipment To Melt Chocolate
Using a double boiler (au bain-marie) is the most effective way. But a microwave will work, too.
Just choose a small or medium saucepan and a shallow, heatproof bowl that fits over the top. Fill the saucepan with a small amount of water, making sure it won’t touch the bottom of the bowl. You don’t want it to get too hot too fast and scorch the white chocolate. Chop your chocolate into even-sized pieces, or use chips, to help the chocolate to melt evenly.
Stay Away — Far, Far Away — From Liquid
Any flavorings/color should be added to the bowl with the chocolate before it is melted, and stirred in as the chocolate melts.
Once the white chocolate starts to melt, any other liquid will make it seize and become lumpy. For mixing, metal and silicone spoons work better than wood because they are less prone to holding moisture.
DO NOT lift nor cover the top of the double boiler while the white chocolate melts. The steam that escapes can come into contact with the chocolate, and we already know how that story ends.
White Chocolate Tip!
- Use more white chocolate than I did. The effect will be much better!
- Remove the bowl from the saucepan while there are still a couple of small chunks of unmelted chocolate in the bowl, they will generally melt if you continue to stir the chocolate and this way it reduces the risk of your chocolate overheating.
These Chewy Chocolate Cookies With White Chocolate Are:
- (A mouthful to read).
- Easy to make.
- Chewy on the edges.
- Massively chocolate-y.
- Enriched with a nutty flavor, like butterscotch or caramel, but with all the creamy smoothness of caramelized white chocolate.
Double Chocolate Cookies With A Twist
- Stand mixer with paddle attachment
- Large bowl
- A Sief
- Baking sheet lined with baking paper
- 200 g Soft Unsalted Butter
- 2 Whole Eggs
- 150 g Light Brown Sugar
- 100 g Caster Sugar
- 230 g Plain Flour
- 70 g Unsweetened Cocoa Powder
- 70 g Melted White Chocolate
- 1 tsp Vanilla Extract
- 1 tsp Espresso Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Preheat your oven to a 170°C or 338°F
- In a large bowl, sift in the flour, cocoa powder, espresso powder, baking soda & salt. Put aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy for 2 minutes.
- Beat in your eggs and vanilla until thoroughly combined. If needed, scrape down the sides and bottom of the bowl. (Another 2 mins.)
- Add your dry ingredients to the wet, and fold these together on a low speed until combined. It will come together as a light, soft dough.
- I used an ice-cream scoop to scoop the dough. You can use a measuring scale and weigh between 40-50 g per ball. Place on the prepared baking sheet with baking paper. Keep the cookies far apart from each other, they WILL spread out and flatten. (you can freeze them at this stage to bake another day if you like)
- Melt your white chocolate on a low heat, using a double-boiler. Choose a bowl that sits snugly over your saucepan. The bowl should not come into contact with the water in the saucepan as this can cause overheating.
- Now onto the cool bit. This is going to make your cookies look spectacular, just saying.
- You want your white chocolate to be warm and runny. This is where you put a 'blop' of your white chocolate on top of the cookie dough. Use a teaspoon.
- Bake at 170°C for 10-11 mins. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
Double Chocolate Cookies Ingredients
Unsalted Butter. Mixing the butter and sugar creates air pockets in the dough, which results in puffier cookies.
Brown Sugar. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.
Granulated Sugar. Makes the cookies flatter & crispier.
Baking soda. This will make your cookie rise (but will sink again). As a result, we get a crackly top.
Espresso Powder. A pinch of espresso powder greatly enhances and intensifies the chocolate flavor.
Good Quality Cocoa Powder. Brings more chocolate flavor to our recipe.
Whole Eggs. When mixed with sugar, eggs help to trap and hold air to give our cookies some lightness and lift.
Keep in an airtight container at room temperature for 3 to 5 days.
To freeze baked cookies, transfer the cooled cookies to a resealable freezer bag or airtight container and seal tightly.
If using, transfer the cookies to a wire rack to thaw. If you like, gently warm the cookies before serving. Put them into an oven preheated to 120c/250F for about 5 minutes.
To freeze unbaked cookies, roll them into balls & freeze them separately on a tray. Once completely frozen, put them in a ziplock bag for up to 3 months. You can get them out of the freezer any time to bake. Bake the cookies as described in the recipe, adding a couple of minutes to the baking time.
MORE COOKIE RECIPES:
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.