Fudgy Cocoa White-Chocolate Chip Cookies

 Fudgy Cocoa White-Chocolate Chip Cookies

Fudgy, chocolaty, chewy and brownie-like cookies. Black like a starless night as they are as baked with Cocoa Powder and the white chocolate chips just add the perfect crunch to the chewy goodness.  I always buy the culinary White Chocolate Bar and chop with my Chef’s knife. I like my chips thick and chunky. Cookies are not hard to make at all and believe me I have been spoiling cookies and throwing dough for years, until my trial # million, this recipe! And it worked! However don’t believe that it works, or any other recipe in that matter, until you have tried and tried and wrote your own. This is why they make home recipes scrapbook, eh?

Prep Time: 30 Minutes  Rest Time: 20  Minute

Cook Time: 20-25 Minutes

Yield: 8-10 Cookies

List of Ingredients:

•  ½ Cup (125gm) Unsalted Butter, at room temperature
• 1 Cup (200gm) Light brown sugar
• 1 egg
• 1 teaspoon Baking Powder
•  ¼ teaspoon Salt
• 1 Cup (120gm) Cocoa Powder, preferably 50% Cocoa or more
•  ½ Cup (75gm) All-purpose Flour
• 1 and ½ Cup (150gm) White Chocolate Chips, divided to 1/3 and 2/3

Method of Preparation:

• In a deep bowl, cream the sugar and butter together with a wooden spoon.
•  Using the hand mixer beat on low for at least 7 minutes.
• Add the egg and continue beating while turning the speed to medium.
•  Add the dry ingredients in 3 batches while continuing to beat.
•   After having added the last batch of the dry ingredients, turn the speed to the highest and beat until consistent.
• Toss 1/3 of the white chocolate chips and stir the batter with the wooden spoon until well incorporated.
•  Cover with plastic wrap and freeze the batter for 20 minutes.
• While the batter is resting, preheat the oven to 180° and line a baking sheet with a parchment paper.
• Remove the batter from the freezer and spoon (I use an ice-cream scoop) the batter cookies, leaving at least 10cm between each one and the other. You can definitely put more if your oven is large.
• Grab the remainder of the chocolate chips and put a suitable amount on each one. I grab a bunch and I press them on the center because they will spread out. Use your finger to press each chip lightly into the cookie so that it doesn’t fall out.
• My oven is small so my baking tin took only 5 at a time. I returned the batter to the freezer until this batch was baked. Hence you can definitely spoon more cookies but remember to leave an ample space between each one and the other.
• Bake for 20 minutes in the preheated oven. You want the edges to be done and believe me if it didn’t start smelling then it is close to done yet J
• The edges may look burnt to you but they are not, don’t panic. The surface will be tender but they will harden don’t worry, but you don’t them raw either. So 20 to 25 minutes and they should be done.
• Remove and let set away from the oven until they harden (give it a 30sh) then remove using a spatula and lay on the serving dish.
• Serve with cold chocolate milk or a regular 2% and enjoy! Yum Yum.