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White Chipit Double Chocolate Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert

Ingredients
  

  • 3/4 cup butter melted
  • 56.25 grams semi-sweet bakers chocolate melted (8 squares) melted
  • 3/4 cup brown sugar packed
  • 3/4 cup white sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups all purpose flour
  • 2/3 cup coco powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 package white chocolate chips 225 grams

Instructions
 

  • Preheat oven to 350 degrees.
  • In a small microwave safe bowl, add butter and semi-sweet chocolate (cubed/broken up) and microwave for 45 seconds to 1 minute (on the lowest power level), stirring twice. The goal is to melt the butter and chocolate, not to cook it at all!
  • Using a kitchen aid stand mixer on the lowest speed (using the paddle attachment), combine melted butter/chocolate with brown and white sugar. (Use a regular beater in place of a stand mixer.)
  • Add in the vanilla and two eggs and increase speed to medium high. Beat until light and fluffy -- approximately 8-10 minutes (see photo number 3).
  • Meanwhile, in a large mixing bowl, sift together flour, coco, baking powder and salt.
  • Once the butter/sugar/egg mixture is fluffy, carefully add in (on low speed!) the flour mixture. Mix until combined.
  • Remove the mixing bowl from the stand and with a wooden spoon, fold in chipits.
  • Roll tablespoon sized balls and place on parchment lined baking sheets two inches apart. Give them all a good press down to flatten slightly.
  • Bake at 350 for 15 minutes (a little less or a little more, depending on the size you make them). Enjoy!