These chocolate goodies might just be my biggest cookie weakness. It's really hard for me to have a box of these in the kitchen, taunting me as I wash dishes or get the next meal ready. I may have eaten 4 yesterday. Maybe.
These are pretty much Ina Garten's cookies but without as much sugar. They still came out a little too sweet, so I will cut the sugar even more next time.
Chocolate White Chocolate Chip Cookies
adapted from Ina Garten's recipe in Barefoot Contessa Parties!
1/2 pound unsalted butter at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 12 oz bag of white chocolate chips
Preheat the oven to 350F.
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). (This time and temperature still works at high altitude). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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