Chocolate Chocolate White Chocolate Chip Cookies recipe
Chocolate Chocolate White Chocolate Chip Cookies recipe

Fudgy cookies packed with dried cherries, nuts and chocolate chips.

24 servings 3-13 min 25 min Easy

Ingredients

  • 8 ounces/227 grams bittersweet chocolate, 72 % cocoa solids, chopped
  • 6 tablespoons/85 grams unsalted butter, cut into cubes
  • ⅓ cup/42 grams all-purpose flour
  • 1 tablespoon/7 grams unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • ¾ cup/150 grams granulated sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup/56 grams white chocolate chunks or chips
  • ⅓ cup/56 grams bittersweet chocolate chunks or chips
  • ⅓ cup/60 grams dried cherries
  • ⅓ cup/42 grams pecan halves

Directions

  1. Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
  2. In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. Once melted, remove from heat, stir well and set aside to cool slightly.
  3. In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
  4. In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
  5. Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like.
  6. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
  7. Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.

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