Double Chocolate Cookies

These chocolate cookies are a beautiful balance between the white chocolate sweetness and deep richness from the cocoa powder. Count on these to be perfect for any gathering or just a fun sweet treat to have in the house!

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Ingredients

½ stick (6 tbsp) unsalted butter, softened

½ cup (100g) light brown sugar

½ cup (100g) granulated sugar

1 egg, room temperature

1 ½ tsp vanilla extract

1 cup (125g) all purpose flour

2/3 cup (55g) dutch-processed cocoa powder

¾ tsp baking soda

1 tsp espresso powder

¼ tsp salt

1 tbsp milk of choice

1 cup white chocolate chips

Instructions

Note: this cookie dough will turn out best with it resting in the refrigerator for a few hours, so prepare it ahead of time!

Wet Ingredients

1. In a mixing bowl, cream softened butter and sugars (brown and granulated) together until paler in color and fluffy (a few minutes on low-medium speed).

2. Add egg and vanilla extract to the bowl and mix in thoroughly, scraping down the sides as needed.

Dry Ingredients

3. In a medium separate bowl, add flour, cocoa powder, baking soda, espresso powder, and salt. Whisk until all combined.

Make Dough

4. Add the dry ingredients to the wet mixture and mix on low to incorporate.

5. While mixer is on low, add the milk into the bowl to soften dough, careful to not over mix (just a few seconds).

6. Pour in white chocolate chips and mix until evenly distributed.

7. Cover the bowl and refrigerate for at least an hour or 24hrs.

Bake Cookies

8. Preheat oven to 350F.

9. Remove dough from the fridge and let it come to room temperature to be able to scoop into 1.5in balls onto a baking sheet lined with parchment paper.

10. Bake cookies in batches for 12 minutes.

11. Remove cookies from oven and sprinkle with salt (optional).

    
    

Enjoy!