Nothing can cheer me up better than chocolates, cookiewise of course. It has been a hazy and crazy week, what with the haze related illness and swine flu scare almost caused a panic attack in my working place. Deciding to keep my mind off things, I whipped up another batch of chocolate cookies sans nuts. Its more comforting that way. Smooth, a little softness inside and crunchy on the outside, these cookies are great eaten with cold milk.
Chocolate is one of my simple pleasures in life. I am sure glad that I am not allergic to chocolate.
White Chocolate Chip Chocolate Cookies
Recipe credits: joyofbaking.com
140 grams (1 cup) all purpose flour
30 grams (1/4 cup) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
113 grams (1/2 cup) unsalted butter, room temperature
110 grams (1/2 cup) light brown sugar
50 grams (1/4 cup) white granulated sugar
Add and beat until incorporated:
1 large egg
1 teaspoon pure vanilla extract
260 grams (1 1/2 cups) white chocolate chips or chunks
Baking Temperature: 180C/350F
Baking Time: 8-10 minutes
Line two baking sheets with parchment paper.
Use a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Makes about 24 - 3 inch round cookies.
Dough can be frozen to be baked later.