Chocolate White Chocolate Chip Cookies

This was the first weekend in months that we didn’t have any events, get togethers, or extra work that we brought home from the office. We actually had time to go out as a family to run some errands and visit one of our favourite housewares shops.

I think we were giddy as we pulled up to Caynes—it’s sort of like a housewares warehouse. When we walked in, we were like kids in a candy store. If you’re a fellow food-blogger, or someone who enjoys spending time in the kitchen, you’ll know what I’m talking about here.

Nelson was in his element looking at cookware, bakeware, and a wall of kitchen gadgets that went on for miles (ok, not miles, but it’s a really big wall). The kids and I had fun exploring everything in search of cool items that would work as props or backgrounds. Oh, if money was no object—the damage we could do! We came away with a few new goodies, one of which was a induction-friendly pot that Nelson will use on our new induction burner given to us by our friends at Salton (new post on that coming soon…plus, a give-away…hint hint). Nelson is so excited to try this out. I came away with one prop item, plus some ideas, but I had to control myself—I would be seriously broke if I got even a fraction of the items I wanted for photographing our food.

Armed with a couple of bags of goodies, we headed home craving a treat. Nelson and our little guy got to work right away, making our household’s favourite oatmeal chocolate chip cookies. Those hit the spot, and they’re already disappearing fast here. But Nelson wasn’t satisfied yet with just that. He wanted to do some more baking. And…who am I to stop him. There was to be chocolate involved—count me in—I’m weak when it comes to chocolaty desserts.

Our eldest son had been in his room studying for exams, but the scent of fresh baked cookies drew him downstairs just as the cookies were coming out of the oven. Oh the power of the cookie! Our little guy took one look at the cookies and said, “Oh ya…they’re classic!” I don’t know if he’s ever had these reverse-style chocolate chip cookies, but you gotta hand it to the little guy—he knows his cookies!

When you’re running around in fast-mode for so long, you can really appreciate a couple of days to chill, catch your breath, and spend some time doing ‘normal’ family stuff. Stop and enjoy those moments of ‘normal’ and ‘nothing planned’. They’re necessary to maintain some sanity in our hectic lives, and sometimes they produce two batches of cookies in one evening!

Take a breath, take a break, and eat well, friends.

Chocolate White Chocolate Chip Cookies

 

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Prep time

15 mins

Cook time

13 mins

Total time

28 mins

 

These chocolate white chocolate chip cookies are perfect to dip in milk! They are a little crispy on the outside and tender on the inside.

Author: Nelson Cardoso

Recipe type: Dessert

Cuisine: American

Serves: 30 more or less

Ingredients

• ⅓ cup dutch dark cocoa powder
• 1 cup unbleached flour
• ¼ tsp salt
• ½ tsp baking soda
• 8 tbs unsalted butter, at room temperature
• 1 cup white granular sugar
• 1 large egg, at room temperature
• 1 tbs maple syrup
• 2 tbs milk
• 2 tsp pur vanilla extract
• 1 cup white chocolate chips
• Cooking spray

Instructions

1. Preheat the oven to 350 ºF.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the cocoa, flour, salt and baking soda, and set aside.
4. Beat the sugar and butter on high in a large stand mixer bowl until creamy.
5. Slow the mixer to medium speed.
6. Add the egg, maple syrup, milk, and vanilla.
7. Mix for 2 minutes.
8. Stop the mixer.
9. Scrape the sides down with a spatula.
10. Run the mixer again for 1 minute on medium.
11. Stop the mixer and remove the bowl.
12. Add the dry ingredients to the mixer bowl.
13. Mix all the ingredients well with a spatula until the dough looks completely chocolate.
14. Add the white chocolate chips and continue to mix with the spatula until they look evenly distributed in the dough. This dough is a bit softer than usual cookie dough. This will produce a flatter cookie.
15. Spray (just a little) a small spring-loaded ice cream scoop with the cooking spray. This scoop shouldn't be larger than a table spoon measure. Note, if you don't have a small ice cream scoop, use a table spoon.
16. Scoop a full scoop of the dough up against the side of the bowl.
17. Drop the portion onto the parchment paper. Continue to scoop portions out until the baking sheet is full. Leave about 1½ inches between portions. They look like a ball at this stage, but they will spread and flatten.
18. Place the baking sheet in the oven on the middle rack and bake for 13 minutes.
19. Take out the baking sheet and let the cookies cool on the baking sheet for 10 minutes.
20. Move the cookies onto a cooling rack to finish cooling.
21. Finish baking the remaining cookies using the previous 5 steps.
22. Enjoy these with a cold glass of milk or a mug of coffee!

Notes

Do not bake more than one baking sheet worth of cookies at-a-time. This will ensure the cookies bake evenly.
These cookies last a few days at room temperature if well sealed. Note... they never last that long at our home 🙂

3.5.3208