Note to all you bakers out there: do not eat this cookie dough. It will result in half the batter gone in a matter of minutes.
These cookies came into existence because I wanted Katharine Canfield Cookies but didn’t have chocolate chips. I did, however, have white chocolate chips. And because I love chocolate, I decided to try out a new recipe.
The cookies came out fantastically. They were a hit. I ended up making them 3 times in a matter of weeks because they’re just that good. The addition of the cocoa makes them so moist, and the brown sugar gives it that perfect chewy consistency.
It’s always fun when you try something out because you have a feeling it will work, and then it turns out amaaazingly. These are for sure going into my One-Day-I-Will-Be-Famous Cookbook. And you can surely say you saw it here first.
- 4 oz (1 stick) salted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 egg
- ¾ cup all purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 cup white chocolate chips (I used Ghirardelli)
- Preheat your oven to 350°F. Lightly grease a baking sheet and set aside.
- In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and airy (with a KitchenAid, about 2 minutes. with a manual whisk, about 5 minutes). Add in the egg and vanilla.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the white chocolate chips, being careful not to overmix the dough.
- Scoop roughly 1½ inch spheres of dough onto a cookie sheet, leaving about 2 inches of space in between each ball of dough. Bake for 10-12 minutes, being sure to keep an eye on the consistency of the baking cookies. Let cool on a rack for 10 minutes before serving.