White Rabbit Chocolate Chip Cookies
User Reviews
5
White Rabbit Chocolate Chip Cookies
Description
The dough starts with creamed softened butter and sugars beaten until light and fluffy. An egg and vanilla extract are combined, followed by the incorporation of all-purpose flour, mochiko flour, baking soda, and baking powder. The mochiko flour adds a distinct chewy texture compared to traditional cookies.
Chopped White Rabbit candies and chocolate chips are folded into the dough, with extra candy and chips pressed on top before chilling briefly in the refrigerator. Baking at 3506F for 8-10 minutes yields cookies that are golden brown with a soft crumb and bursts of creamy sweetness from the candy.
This recipe offers a unique flavor combination of traditional chocolate chip cookies enhanced with the caramelized milk notes of White Rabbit candy, giving them a special twist.
Ingredients
- 120 g butter softened, salted
- 120 g brown sugar
- 30 g granulated cane sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 80 g all-purpose flour
- 60 g Mochiko flour glutinous rice flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 20 pieces White Rabbit candy cut into pieces
- 1 C chocolate chips
Instructions
- In a bowl of a stand mixer with a paddle attachment, add in the softened butter and sugars. Beat butter mixture on medium-high speed until creamy and lightened in color.
- Add in the egg, vanilla extract and use a spatula to scrape down the sides of the bowl.
- Add in all-purpose flour, mochiko flour, baking soda, and baking powder and stir with the paddle on low speed to incorporate.
- Fold in the chopped white rabbit candies and chocolate chips.
- Use a small ice cream scoop (or tablespoon) and scoop cookie dough onto a cookie sheet or baking tray lined with parchment paper. (If baking on the same tray, be sure to leave a few inches of space for the cookie to spread).
- Press additional chocolate chips and White Rabbit candies onto the cookie dough.
- Chill in the fridge for 10-15 minutes.
- Preheat oven to 350°F/177°C.
- Bake the cookies, about 5 or 6 on a tray for about 8-10 minutes, or until golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Sprinkle on flaked sea salt if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 39mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 162IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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