When you stumble upon a really great recipe for a cookie or a cake or a loaf of quick bread, the world opens before you. Not only do you have a great recipe, but you also have a new canvas onto which you can add a variety of different strokes. My banana bread recipe offers me the ability to add nuts, chocolate, raisins, dates, apples, blueberries and the list could continue. I will never grow board with that recipe, and I love trying new combinations of ingredients.
My chocolate chip cookie recipe offers me the same adaptability. Ryan loves white chocolate chips, and he also loves my standard cookie recipe, and so I crafted a recipe with his tastes in mind. I subbed a bit of the AP flour with cocoa powder, and I used white chocolate chips instead of milk or semisweet. It was beyond simple, and yet when I pulled those cookies out of the oven, I felt proud and accomplished. Ryan took a couple cookies over to one of our friend's, and a few hours later I received a text message saying that these were the best cookies the boys had ever ate. Hearing lavish compliments like that can always bring a smile to my face.
So below I've included my adapted chocolate chip cookie recipe. I hope that you try this or my other recipe and fall in love with the soft, chewy, and sinfully sweet dessert. These cookies are really good, the added egg yolk makes them unbelievably soft. They won't spread and get crispy like your traditional chip recipe, so if that's what your looking for, I would steer away. But if you're like me, you'll find this cookie to be perfect, especially with a glass of milk, by the fire, watching cold Colorado slowly begin to thaw.
My chocolate chip cookie recipe offers me the same adaptability. Ryan loves white chocolate chips, and he also loves my standard cookie recipe, and so I crafted a recipe with his tastes in mind. I subbed a bit of the AP flour with cocoa powder, and I used white chocolate chips instead of milk or semisweet. It was beyond simple, and yet when I pulled those cookies out of the oven, I felt proud and accomplished. Ryan took a couple cookies over to one of our friend's, and a few hours later I received a text message saying that these were the best cookies the boys had ever ate. Hearing lavish compliments like that can always bring a smile to my face.
So below I've included my adapted chocolate chip cookie recipe. I hope that you try this or my other recipe and fall in love with the soft, chewy, and sinfully sweet dessert. These cookies are really good, the added egg yolk makes them unbelievably soft. They won't spread and get crispy like your traditional chip recipe, so if that's what your looking for, I would steer away. But if you're like me, you'll find this cookie to be perfect, especially with a glass of milk, by the fire, watching cold Colorado slowly begin to thaw.
Dark Chocolate Cookies with White Chips
1 3/4 cup AP flour
1/4 cup plus 2 TBSP cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
12 TBSP butter (melted and cooled)
1 egg
1 egg yolk
1 tsp vanilla extract
1-2 cups white chocolate chips
1. In a medium bowl, whisk together your dry ingredients. Set aside.
2. In a large bowl, cream together your melted and cooled butter with your brown sugar and granulated sugar for 2-3 minutes (longer if creaming by hand). Add in your egg and yolk, cream until fully incorporated into batter. Stir in your vanilla extract.
3. Add your dry ingredients and mix together until combined. Stir in your white chocolate chips to taste, adding more if you prefer your cookies with extra chocolate.
4. Scoop out batter using a 1/4 measuring cup. Divide dough into two smaller balls and place on a greased or parchment-lined cookie sheet. Bake in a preheated 325 degree oven for 14-16 minutes. Allow to cool on cookie sheet. (I always take my cookies out of the oven before they look "done" because this helps them stay soft).
5. Store any leftover cookies in a zip loc bag with a piece of bread to retain softness.
1 3/4 cup AP flour
1/4 cup plus 2 TBSP cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
12 TBSP butter (melted and cooled)
1 egg
1 egg yolk
1 tsp vanilla extract
1-2 cups white chocolate chips
1. In a medium bowl, whisk together your dry ingredients. Set aside.
2. In a large bowl, cream together your melted and cooled butter with your brown sugar and granulated sugar for 2-3 minutes (longer if creaming by hand). Add in your egg and yolk, cream until fully incorporated into batter. Stir in your vanilla extract.
3. Add your dry ingredients and mix together until combined. Stir in your white chocolate chips to taste, adding more if you prefer your cookies with extra chocolate.
4. Scoop out batter using a 1/4 measuring cup. Divide dough into two smaller balls and place on a greased or parchment-lined cookie sheet. Bake in a preheated 325 degree oven for 14-16 minutes. Allow to cool on cookie sheet. (I always take my cookies out of the oven before they look "done" because this helps them stay soft).
5. Store any leftover cookies in a zip loc bag with a piece of bread to retain softness.
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