Bakery-Style Chocolate White Chocolate Chip Cookies
User Reviews
5
Bakery-Style Chocolate White Chocolate Chip Cookies
Description
This cookie recipe uses both all-purpose and cake flour, along with cocoa powder, to develop a tender crumb with depth from the chocolate. Creaming the butter and sugars until light and fluffy ensures a good rise and texture. Adding cornstarch helps soften the bite, while baking soda provides leavening. The mix of white and semi-sweet chocolate chips adds contrast in sweetness and texture throughout the cookie.
Shaped into 4-ounce dough balls and baked on light-colored baking sheets at 400°F, the cookies come out with a slightly chewy center and more set edges, as the high heat promotes quick baking. The recommendation to underbake slightly accounts for residual cooking once removed from the oven, preserving softness. These cookies suit those seeking a rich, chocolate-forward but balanced homemade treat.
Using all-purpose flour alone is possible, and the recipe calls for a total of 2 1/2 cups of flour. This recipe does not include storage or substitution notes beyond this.
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 3/4 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 1/2 cup cocoa powder unsweetened
- 1 1/2 cups flour (all-purpose)
- 1 cup cake flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat oven to 400 degrees. In a large bowl, cream together butter, brown sugar, and sugar together for 4 minutes, or until light and fluffy.
- Add eggs and vanilla and mix for 1 minute.
- Fold in cocoa powder, all-purpose flour, cake flour, cornstarch, baking soda, and salt. Mix until combined.
- Fold in white chocolate and semi-sweet chocolate chips.
- Roll dough into 4-ounce balls. Place on parchment-paper-lined light-colored baking sheets.
- Bake for 9-12 minutes. The cookies will continue to bake after you remove them from the oven so veer on the side of under-baking the cookies.
Notes
- You may substitute all-purpose flour entirely if cake flour is unavailable, keeping the total flour amount at 2 1/2 cups.
User Reviews
Overall Rating
5
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