White Chocolate Chip Chocolate Cookies Recipe

INGREDIENTS

• 1 cup all-purpose flour 120 grams
• ½ teaspoon baking powder 2 grams
• ½ cup unsweetened cocoa powder 42 grams
• ½ teaspoon kosher salt
• ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ½ cup brown sugar 107 grams
• ½ cup granulated sugar 100 grams
• 1 large egg 50 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 1 tablespoon milk 14 grams, room temperature
• 1 cup white chocolate chips 170 grams

FOR TOPPING

• ¼ cup white chocolate chips 43 grams

EQUIPMENT

• Kitchen Scale (optional)
• Stand Mixer
• Baking Sheet

Instructions

• In a medium bowl, combine the flour, baking powder, cocoa, and salt. Set aside.1 cup all-purpose flour,½ teaspoon baking powder,½ cup unsweetened cocoa powder,½ teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 2 minutes. Mix in the egg and vanilla.½ cup unsalted butter,½ cup brown sugar,½ cup granulated sugar,1 large egg,1 teaspoon pure vanilla extract
• Add the flour mixture and mix to combine. Beat in the milk. The cookie dough will be quite thick.1 tablespoon milk
• Fold in the white chocolate chips.1 cup white chocolate chips
• Cover the dough with plastic wrap and chill for at least 3 hours.
• Remove cookie dough from the fridge and allow to sit at room temperature for 10-15 minutes.
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Shape the dough into 16 balls. Place the dough balls on the baking sheet at least 2 inches apart. With your palm, gently press down on each dough ball to flatten slightly. Top the cookies with additional white chocolate chips.¼ cup white chocolate chips
• Bake for 12-15 minutes. Transfer the cookies to a wire rack to cool completely.

NOTES

• Before transferring the cookies to a wire rack, allow them to cool on the baking sheet for at least 5 minutes. That way, they won’t break when you move them.
• Want even more flavor? Try adding flavored chips like butterscotch, espresso, or dark chocolate chips along with the white chocolate chips.
• To make sure the butter fluffs, let it adjust to room temperature before using. Do NOT melt the butter or use cold butter – it will not fluff unless it’s softened completely.

Storage: Store white chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.