What does your ideal cookie sound like? Soft and chewy in the middle with crisp edges? If yes, you HAVE to make this. You can even make them as a gift for Valentine's Day.
There’s a little bit of cocoa powder, flour, egg, milk, vanilla, brown sugar, and regular sugar. Typical chocolate cookie ingredients. However, I reduced the cocoa powder and replaced it with flour. I added a touch of milk to bring moisture to the dough, as well as used more brown sugar than white sugar. I also slightly increased the vanilla extract so the vanilla flavor is as prominent as the chocolate flavor.
What have you got to lose? Nothing!!! What have you got to gain? Delicious cookies!!!! The cookie dough needs to chill. Trust me on this. The cookie dough is much too sticky to bake right after mixing. Do you want thick cookies that don’t spread all over your cookie sheet? Chill your cookie dough. There’s no shortcut!
Yield: 24 cookies
INGREDIENTS:
1/2 cup (115g) Unsalted butter, softened
1/2 cup (100g) Brown sugar lightly packed
1/2 cup (100g) White sugar
1 large Egg
1t Vanilla
2t Red food coloring
1 1/2 cup (180g) All-purpose flour
1/4 cup (25g) Cocoa powder
3/4t Baking soda
1 cup (150g) white chocolate chips
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, red food coloring 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 mix 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. 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 1.5T 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 10-11 minutes. 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
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.
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