DARK AND FUDGY WHITE CHOCOLATE CHIP COOKIES
Adapted via TheHungryMouse
Serves: 12 to 16 (makes about 2 dozen cookies)
♦ 1/3 cup flour (that’s not a typo…the batter only needs a little)
♦ 1/4 tsp baking powder
♦ 6 oz. unsweetened chocolate (such as Baker’s)
♦ 4 tbsp butter
♦ 2 extra-large eggs
♦ 1 1/3 cups sugar
♦ 1/8 tsp salt
♦ 1 1/2 tsp ground espresso powder
♦ 1 tsp vanilla
♦ 3/4 – 1 cup white chocolate chips
Preheat your oven to 350 degrees. Line 2 sheet pans with parchment paper and set aside.
Fill a pot of water with about an inch of water. Set it on the stove over high heat and bring it to a boil; reduce to simmer. Coarsely chop the chocolate (you will need a sharp-ish knife to do this) into fairly uniform pieces, to promote an even melting process.
Set a large, heat-proof bowl (Pyrex glass bowls work great for this) on top of the pot of barely simmering water. Add the chopped chocolate and the butter to the bowl; continue to stir until the chocolate and butter are completely melted. Once melted, remove the bowl from the heat and set it aside to cool.
Whisk together the flour and baking powder in a small bowl, and set aside. Crack the eggs into the bowl of your stand mixer (or in a large mixing bowl if you’re using a hand-held mixer). Add the sugar, espresso, salt, and vanilla to the eggs.
Beat on medium-high for about 11-13 minutes. This process will beat sufficient air into the batter to create a beautiful, airy texture for the cookies; the batter should go from being very thin to being much thicker and fluffier:
Once your batter is well beaten, pour in the melted chocolate/butter. Give it one or two stirs with a wooden spoon to get it started mixing, scraping all the way to the bottom to loosen up the batter. Beat on medium-high for 2-3 minutes to thoroughly incorporate the chocolate.
Slowly add the flour mixture, folding it into the chocolate with a rubber spatula until completely combined (you are trying to get all of the pockets of flour mixed here, so though folding is a gentle process you should try to be thorough). Fold the chips into the batter with a rubber spatula to distribute them.
Drop rounded tablespoons of the batter onto your prepared pans. When your pans are full, pop them in the oven. Bake at 350 degrees for 10-12 minutes, until the cookies start to crack on the top (this can be more or less than the prescribed time based on oven temp/size). Remove the pans from the oven, and let cool on pans for 5 minutes; transfer carefully to a wire rack to finish cooling.
Read more about these cookies and my musical pairing by clicking HERE.