These double chocolate chunk cookies are soft and moist. No mixer needed for these delicious white chocolate chunk cookies!
I love my moist chocolate cookies. Although they don’t have any chocolate, you feel as if you are eating cookies with rich chocolate. Cocoa powder gives you all the chocolate you want. I am asked if I use too much chocolate in my moist chocolate cookies. This question made me happy as I could give that feeling with cocoa powder only.
I am inspired by these cookies and make them with white chocolate chunks. The sugar and butter amounts are different so it’s not all about adding white chocolate to my moist chocolate cookies.
Here are the steps:
First, I place the flour, cocoa powder and baking soda in a small bowl and mix. I set aside.
Then, I halfway melt the butter, take it from the heat and stir until all melted. This halfway melting makes the cooling process faster. I use melted butter for the moisture. After these steps, I put the sugar in a big bowl, add the melted butter and whisk until combined well. Then I add the egg and vanilla, whisk until totally mixed. I add in the flour mixture in 2 batches and stir until incorporated. If you want you can use a spatula when you stir the mixture. Finally, I stir in the chopped white chocolate and distribute evenly.
Later, I roll the dough into 50 gram balls. (This recipe makes 12 cookies so you can divide the dough into 12 pieces and roll each into a ball.) Then I place them on the baking sheet. I bake for 8-9 minutes until the cookies slightly set. The top of the cookies shouldn’t be wet but the cookies should be too soft to handle. I remove the baking sheet from the oven and let the cookies cool 10 minutes on the baking sheet or until they are firm enough. If you remove the cookies when they are easy to handle and not too soft, then it means that you overbake. The cookies will be puffy. You can slightly press them with your hand or back of a spoon. If you want, you can add some chocolate on top when they are still hot.
Enjoy these rich cookies!
These white chocolate chunk cookies are soft and moist. They are very delicious and easy to make! No mixer needed!
- 140 g (1 cup) all-purpose flour (dip and sweep)*
- 50 g (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- 115 g (1/2 cup) unsalted butter
- 155 g (3/4 cup) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 130 g (4,5 oz) white chocolate, roughly chopped
Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Place the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
Put the butter in a small pan and melt over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside.
Place the sugar in a big bowl and add the cooled melted butter, mix well. Then add the egg and vanilla, stir until combined.
Add the flour mixture in 2 batches and mix until incorporated.
Stir in the chopped white chocolate and distribute evenly with a spatula or with your hands.
Roll the dough into 50 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough into 12 pieces and roll each into a ball as this recipe makes 12 cookies.
Bake for 8-9 minutes until the cookies just slightly set. The cookies will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough.
The calorie information above is an estimate that is provided by an online nutrition calculator.