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White Chip Chocolate Cookies

March 16, 2012

After having made yummy home-made, from scratch cookies a few weeks back (see Soft & Chewy Chocolate Chip Cookies), I wanted to see what other kinds of cookies I could make from scratch.  After rummaging through my pantry and discovering a bag of white chocolate chips, I decided on white chip chocolate cookies.

Basically, a white chip chocolate cookie is a chocolate chip cookie turned inside out.  Instead of chocolate chips, the cookie is made with white chocolate chips.  And rather than a white sugar cookie, this is a brown chocolate cookie.  The basic recipe behind the cookie is pretty similar to making a chocolate chip cookie.

The ingredients for the white chip chocolate cookies are: unsweetened cocoa powder, salt, vanilla extract, flour, white granulated sugar, light brown sugar, butter, white chocolate chips, baking powder and eggs.

The first step to making chocolate cookies is to make sure that the flour, baking powder and cocoa powder are fully incorporated.  It is important to make sure that the cocoa powder and flour are mixed in together, that way when the dry ingredients are mixed in with the wet ingredients they will combine nicely to make a smooth chocolate batter.  I just put the cocoa powder, baking powder and flour into a bowl and used a fork to mix them all together.  Another way you could combine everything is to put the flour, baking powder and cocoa powder into a sieve/sifter and sift everything through in order to combine everything and remove any lumps that may exist.

Now, it’s time to make combine all the wet ingredients.  In the bowl of a stand mixer put in 2 sticks of unsalted room temperature butter, white granulated sugar and brown sugar.  Remember, it is a lot easier to work with room temperature butter because it will break down and cream together with the sugar more smoothly.  When you use butter right out of the refrigerator it’s too hard and will just break down into chunks when the stand mixer is turned on, making it much more difficult to cream with the sugars.  Once the sugars and butter are creamed together, add vanilla extract to the stand mixer as well and incorporate it all together.

When you have a light, fluffy and creamy batter, add the salt to the stand mixer and add eggs, one at a time.  Add one egg, fully incorporate it into the batter, and then add the second egg.  At this point, when everything is mixed together, you should have somewhat runny batter.  That’s exactly what you are looking for.

It’s time to add the dry ingredients to the wet ingredients.  You want to keep you stand mixer going on low.  Slowly add the cocoa powder/flour mixture one cup at a time.  As you add each cup, make sure that the flour is whipped into the batter before you add the next cup.  The purpose of doing this in portions is to a) make sure you don’t splatter cocoa powder/flour all over you, and b) so that the flour gets fully incorporated into the dough so your cookies don’t end up with lumps of flour in them when they bake.

When the cocoa powder/flour mixture is fully incorporated, you’ll end up with a very thick, dark chocolate-colored dough.  This is exactly what you are looking for.  At this point, you want to turn off the stand mixer.  You’re done mixing your dough.

Here comes the fun part!  It’s time for the white chocolate chips.  How much you add is completely up to you!  Remember, white chocolate chips are sweet, so if you add too many, you’ll end up with a really sweet cookie.  Luckily, the cocoa powder we used for the cookie dough is unsweetened.  If you use sweetened cocoa powder, you really want to be careful about how much white chocolate chips you add in.  Basically, dump the white chocolate chips into the dough and then use a spatula to mix the dough and white chocolate chips so they are spread out evenly in the dough.  At this point, you’ll find that your dough is really sticky and dry.

You need to keep stirring, though, until the white chocolate chips are dispersed.  You wouldn’t want to scoop the dough onto your baking sheet to find that one cookie has an abundance of white chocolate chips and the next cookie has no white chocolate chips at all.  You’ll also notice that the more you mix your batter, the lighter in color you chocolate batter becomes.  Don’t worry about that.

Take a small ice cream scoop, or a spoon, and spoon cookie dough onto your baking sheet.  Remember to leave enough room between your balls of dough so that the cookies have room to spread out on the baking sheet.

Pop your baking sheet into your pre-heated oven.  Bake the cookies for about 15 minutes or so.  Carefully watch your dough.  Since your cookies are already brown in color, it is sometimes hard to tell if they are done or not.  When the cookies brown on the bottom, you won’t be able to tell because of the color of the dough.  You’ll need to keep checking on your cookies to make sure they don’t burn.  If you stick a toothpick into the center of the cookie and it comes out clean, you’re good to go.  I ended up burning the bottoms of one baking sheet of cookies, while the second sheet came out perfectly.

Wah-la!  White chip chocolate cookies!  A sweet treat any time of the day.  And a nice variation on your normal chocolate chip cookies.  And if you don’t have white chocolate chips, don’t despair.  You can also make this cookie with chocolate chips.  You just won’t end up with the pop of the white chips on chocolate-colored cookie.  But a cookie is a cookie, right?

One Comment leave one →
  1. Malou permalink
    March 17, 2012 2:11 pm

    Looks very yummy, Alisa. I love making the chocolate chip cookies and the chocolate chunk cookies. 😉

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