My classes have started again so I have less time for writing but will get back to it soon. I made these cookies three times over the last three weeks. They are big, chewy, and full of chocolate flavor. You will not be disappointed!
Dark Chocolate White Chocolate Chunk Cookies
Makes 2 dozen
Recipe adapted from Cheryl Day’s Treasury of Southern Baking
2 cups unbleached, all-purpose flour
1 + ¾ cups Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon espresso powder
1 teaspoon kosher salt
2 sticks of unsalted butter at room temperature
1 cup sugar
1 cup packed light brown sugar
1 teaspoon pure maple syrup
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 +1/2 cups chopped good quality white chocolate ( about 9 ounces)
Grab a large mixing bowl and whisk together the flour, cocoa powder, baking soda, espresso powder, and salt. Set aside.
Using a stand mixer fitted with a paddle attachment cream the butter and sugars (both) on medium speed until very light and fluffy, about 5 minutes. Add the vanilla and maple syrup. Next, add the eggs, beat until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour. Mix until just combined. Add the white chocolate and mix until just combined. Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes.
Preheat the oven to 350F. Line two baking sheets with parchment paper. Using a large ice cream scoop, scoop the dough into balls and place it on a prepared baking sheet. Flatten slightly with the palm of your hand. Be sure to leave enough space between the cookies. I fit about 6 cookies to a sheet. Bake for about 15 minutes. Watch carefully as it is hard to tell if they are done. The cookies should appear set at the edges. Allow the cookies to cool completely on the cookie sheet. Store in an air-tight container at room temperature for up to 3 days. Enjoy!
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