The Friday Baking Project
Cocoa White Chocolate Chunk Cookies
Cocoa White Chocolate Chunk
| Yield: 18 cookies | # of Servings: 18 | Method: Creaming | Difficulty: Easy |
Ingredients:
1 cup (4.65 oz / 132 g) all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup (4 oz / 113 g) unsalted butter, room temperature
½ cup (3.5 oz / 99 g) granulated sugar
½ cup (3.5 oz / 99 g) light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
⅓ cup (1.1 oz / 31 g) cocoa powder, sifted
8 oz (227 g) white chocolate1, cut into large chunk
Special tools and equipment needed:
- #40, 1 ½” scoop, optional
- Heavy cookie sheet or half sheet pan
- Silpat or parchment paper
Pre-recipe preparations:
- Remove butter from refrigerator and let come to room temperature
Directions: Preheat the oven to 325°F.
- In mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- Using a stand mixer with the paddle attachment, or handheld mixer, cream the butter and the sugars until light and, fluffy.
- On medium speed, add egg and vanilla extract. Beat until smooth.
- Reduce to low speed. Add the cocoa powder and mix until mostly mixed in. Add flour mixture and mix until combined. Scrape sides and bottom of the bowl. Mix for 10 seconds.
- Add white chocolate chunks and mix just until evenly distributed.
- Using a scoop or tablespoon measure, scoop 1 oz dough balls onto parchment or Silpat line cookie sheets. Flatten the balls slightly with a damp hand. 2
- Bake for between 12 and 14 minutes. The cookies will still be slightly soft to the touch. Do not overbake. These cookies will firm up as they cool.
- Let cool for 10 minutes on the pan. Remove to a wire rack and cook completely.
- Cookies may be kept at room temperature for up to five days.
Notes:
- Quality white chocolate is vital for this cookie. I recommend Ghirardelli, Lindt, or Valrhona.
- Raw scooped cookie dough may be frozen and baked directly from freezer.