Monday, December 16, 2013

Chewy Chocolate Cookies with white chocolate chips

This is quite possibly the most perfect holiday cookie ever!  You must try this recipe and I won't lie, I found it on the back of a chocolate chip package.  I fixed it up a little and made it gluten free.  I don't know if it's the mini white chocolate chips on top that reminds me of snow but they shout winter time to me.  Crunchy on the outside, chewy on the inside with the best chocolate combination.  Super chocolaty cocoa mixed with sweet white chocolate makes an excellent bite.  It's like a chocolate fireworks party in your mouth ;)  A plate of these cookies are a great hostess gift for any holiday party you have or just simply served as dessert.  They are so tasty and it's almost impossible to only eat one!  

This is a great tip for any kind of baking that you are doing…use European style butter.  The higher butterfat percentage just makes everything better.  If you are dairy free Earth Balance works really well.

One of my favorite brands for all things chocolate.

This dough will be thicker than your typical cookie dough.

Use a tablespoon to roll into little balls.

Perfect for any party!

I made these cookies in Mason's class and they were a big hit!

La Recette:

Ingredients -
2 1/2 cups gluten free baking mix - I like Bisquick
1/2 cup unsweetened cocoa powder
1 tablespoon instant decaffeinated coffee
1 1/2 teaspoons baking soda
1 teaspoon fleur de sel - french sea salt
2 sticks (1 cup) unsalted butter, room temperature and preferably European style
1 1/2 cups sugar
2 extra large eggs, room temperature
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
Pinch of nutmeg
2 1/2 cups mini white chocolate chips, divided

Directions - 
-Preheat the oven to 350 degrees F.  
-Line three standard size cookie sheets with silpat or parchment paper
-In a medium bowl, whisk together the baking mix, cocoa, coffee, baking soda, sea salt, cinnamon, nutmeg and 1 1/2 cups of the mini white chocolate chips.  Set aside.
-In a stand mixer or with hand held mixer in a large bowl, beat the butter and sugar until light and fluffy.  2-3 minutes.  
-Add the eggs and vanilla and beat again until well combined.  
-Slowly add the flour mixture to the butter mixture and beat until incorporated.  Make sure you take a spoon or spatula half way through and give it a couple of good mixes to make sure everything is coming together.  
-Chill the dough for at least one hour or overnight.
-Put the remaining cup of chips in a shallow bowl.
-To form each cookie, roll a tablespoon of the dough into a ball, then roll the top of the ball in the bowl of chips to coat.
-Place on the baking sheet.  *In the picture above I put 12 cookies on a sheet and I recommend only putting 9 cookies on a baking sheet.  Otherwise, they are a little crowded.
-Bake for 10-12 minutes.  Just until the outside becomes slightly firm.
-Let them cool completely, then transfer to a serving dish or airtight container for storage.  
-Enjoy :)

-Makes about 3 dozen cookies
-If you have a dairy allergy, use earth balance baking sticks.  Also, instead of white chocolate, you could use dark chocolate chips and drizzle melted dark chocolate on top.  Another idea would be to add dried cranberries or cherries.  
-I am working on the vegan version.  
-If you can't find mini white chocolate chips, regular size will work.  You'll just have to play with the chip placement on top.  
-If you don't need this recipe to be gluten free, just substitute regular flour cup for cup.  

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