Chocolate Cookie w/White
Chocolate
Ingredients
-
1 1/2 cup unsalted butter, softened to room temperature
-
3/4 cup granulated sugar
-
1/2 cup packed light brown sugar
-
2 large egg, at room temperature
-
2 teaspoon pure vanilla extract
-
1 cup All-Purpose flour (spoon & leveled)
-
1/2 cup + 3 Tablespoons unsweetened cocoa powder
-
1 teaspoon baking soda
-
1/4 teaspoon salt
-
1 1/2 cups white chocolate chips, plus a few more for optional topping*
-
1/2 cup pecans, chopped, optional
NOTE:
This cookie needs to be chilled a minimum of 2 hours before baking. Even better, prepare cookie dough and let set in refrigerator overnight.
Directions
-
Preheat oven to 350°.
-
Combine flour, cocoa, baking soda and salt in small bowl.
-
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
-
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
-
Drop by well-rounded teaspoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
​
NOTE:
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 3). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
​
