Did you leave Christmas baking for the last minute or are you looking for a quick chocolate fix? Then you gotta make these delicious and quick cookies with optional chill time.
Usually cookies are brownish or caramel-y in color with delicious chocolate chips in every bite. Uhhh, heaven!!! But these cookies are wayyyyyyy better than those. This tastes like a brownie. Yeah, no kidding. A brownie. I mean, you gotta test them yourselves if you don't want to believe me....
Yield: 24 cookies
INGREDIENTS:
1/2 cup (113g) Unsalted butter, softened
3/4 cup (150g) Brown sugar
1/4 cup (50g) Granulated sugar
1 Large egg, room temperature
1.5t Vanilla Extract
1 cup (120g) All purpose flour
1-1/4t Baking soda
1/2t Salt
3/4 cup (75g) Cocoa powder
1.5t Cornstarch (optional)*
1.5T Milk
3/4 cup (135g) White chocolate chips or chunks
DIRECTIONS:
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color. On high speed, beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, sift in the flour, cocoa powder, baking soda and salt, and cornstarch (if using) together until combined.
With the mixer running on low speed, slowly add the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk. Do not overmix the dough.
Gently fold in the white chocolate chips (or chunks) using a spatula and chill the dough for 30 mins (chilling makes scooping the cookie dough easier).
If you do not want to chill the dough, using a greased tablespoon measure spoon out 1T cookie dough balls onto a parchment lined baking sheet, arrange them 2-3 inches apart on the baking sheets.
Preheat you oven to 350°F (177°C). Bake the cookies for 10-12 minutes (13 minutes for a crisper cookie). Allow to cool for 5 minutes on the cookie sheet. The cookies will slightly deflate as they cool. Transfer to cooling rack to cool completely.
Enjoy <3
NOTES
*Cornstarch is optional it makes a chewier and a delicate cookie
Make ahead & freezing instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days (step 4). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Comments