- Level: Easy
- Yield: 40 to 48 cookies
- Nutritional Information Per Serving: Serving Size 1 of 44 servings Calories 185 Total Fat 10 g Saturated Fat 6 g Carbohydrates 24 g Dietary Fiber 1 g Sugar 19 g Protein 2 g Cholesterol 24 mg Sodium 93 mg
- Total Time: 35 min
- Preparation Time: 20 min
- Cooking Time: 15 min
- 1/2 pound unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs at room temperature
- 2/3 cup quality unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 pounds good quality white chocolate, roughly chopped
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- Preheat your oven to 350F (175C) and get ready for cookie bliss! With the paddle attachment on your electric mixer, cream the softened butter and both sugars until light and fluffylike a cloud of indulgence. Beat in the vanilla, then add eggs one by one, mixing thoroughly. Stir in the cocoa powder for that rich, chocolatey depth that'll have everyone hooked.
- Sift the flour, baking powder, baking soda, and salt together. On low speed, blend in the dry ingredients until just combineddon't overmix! Gently fold in the chopped white chocolate chunks for gooey, melty surprises in every bite.
- Scoop dough with a 1 3/4-inch ice cream scoop or rounded tablespoon onto parchment-lined baking sheets. Lightly dampen your hands and flatten the mounds just a touch for perfect spread.
- Bake for exactly 15 minutesthe centers will look delightfully soft and underbaked (that's the secret to chewiness!). Cool briefly on the sheet, then transfer to a wire rack. These warm, decadent treats will vanish fastbake a batch today and watch the magic happen!
Copyright by Ina Garten. All rights reserved.
