These cookies are what you’ve been looking for. Filled to the max with chocolatey goodness, they are substantial in size and in flavor. Chocolate chips, white chocolate chips, rich cocoa powder – it all combines in this magically rich, brownie-like piece of heaven.
You will love these cookies. I mean, really love. They are sweet, but not too sweet, they are big enough to share (if you’re into that kind of thing) and they bake up quickly too. If you are the kind of person who likes variety in your cookies, give these a try. With chocolate chips, white chocolate chips and cocoa powder, you’ll get your chocolate fix and then some!
These cookies came about pretty recently as I was experimenting with cookie varieties that played off of the traditional chocolate chip cookie. You see, cookies are my thing. They’re fairly straightforward and, aside from the precise measurements, they typically don’t require an excessive amount of patience, attention to detail, or immense creative talent. I’m not the kind of baker who enjoys cake decorating or detailed piping. I greatly admire those who have both the patience and talent to create masterful works of art with their baking. Unfortunately, I’m just not one of them (maybe one day, though!). For me, playing with flavors and textures is more my go-to. Take this cookie for example – I wanted to achieve a flavor that was richly chocolatey but also added a little something else, such as the contrasting sweetness of the white chocolate and the subtle milky flavor of the powdered milk. I also wanted a thick and chewy cookie. Once you mix up the batter, you’ll see how this is achieved – that batter is super thick! Don’t be alarmed, that is just the way it’s supposed to be : )
To achieve this level of cookie greatness, I used high quality cocoa powder and high quality chocolate chips from Guittard. This brand, in my opinion, doesn’t skimp on flavor or richness and they leave behind any artificial taste that may result in artificial tasting cookies. Who wants that when you’ve slaved away to create homemade cookies from scratch?! I also use dark brown sugar instead of light. This is just a personal preference, but I believe it results in a more complex flavor.
I also portion these cookies generously. I mean, two ounces of cookie dough results in a substantial, get-your-chocolate-fix-in-one-cookie size. You can always make them smaller, but why? (If you do, you may want to alter the bake time accordingly). You do not need to weigh out each portion of dough. I like to because it creates uniformly sized cookies that bake up consistently in the same amount of time. The other reason (well, to be frank, the main reason) is because if they’re not the SAME EXACT size, my kids fight over whose cookie is bigger which never, ever ends well… for me, for them or for the cookies.
If you are not a fan of white chocolate, you can easily substitute the white chocolate chips for an equal amount of semi-sweet chips or you can substitute them for walnuts or any other kind of nuts. I wouldn’t recommend removing them altogether and not replacing them with anything – this will alter the texture of the finished cookie and we don’t want that.
Hope you enjoy this cookie! If you’re looking for more awesome, easy cookie recipes, try my raisin-less Oatmeal Cookies or my take-you-straight-back-to-your-childhood-days Fruity Pebble Cookies with White Chocolate Chips or my Fluffy Sprinkle cookies that are vanilla-y and pillowy and every kid’s favorite!
Filled to the max with chocolatey goodness, these cookies are substantial in size and in flavor. Chocolate chips, white chocolate chips, rich cocoa powder – it all combines in this magically rich, brownie-like piece of heaven.
- 1 cup unsalted butter, cold, cut into cubes
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- ½ cup dark unsweetened cocoa powder
- 1 cup cake flour
- 1 ½ cups all-purpose flour
- 2 tablespoons nonfat milk powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 ½ cups white chocolate chips
- 1 ½ cups semi-sweet chocolate chips
- Preheat oven to 400 degrees F (if you have convection, turn it on!). Line two baking trays with parchment paper or silpats
- In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar for about 2-3 minutes on medium with the paddle attachment until fluffy. Add eggs one at a time then stir in vanilla
- With mixer off, add in cocoa powder, cake flour, all-purpose flour, milk powder, baking powder, baking soda and salt. Mix on low just until all dry ingredients are incorporated. Do not overmix. Add in white chocolate and semi-sweet chocolate chips, stirring on low until evenly distributed throughout the batter
- Scoop out 2 ounce portions of dough and roll between your hands to form into a smooth ball. Place about 2 inches apart on prepared sheet trays
- Bake for 5-6 minutes, rotate trays and bake another 5minutes until tops of cookies are just browned. Allow to cool on trays for 15 minutes then transfer to cooling racks
- Dive in and enjoy the chocolatey goodness!
- If you do not have cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch
- Recipe inspired by A Bountiful Kitchen’s Levain cookie recipe.
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: chocolate chip cookies, white chocolate chip cookies