Alright cookie lovers! We have a new cookie recipe…introducing our white chocolate chocolate chip cookie. Try to say that fast 5x times. This cookie is moist, homemade, sweet, gooey, freshly baked goodness! Wow was that enough adjectives? We think not.
Sometimes a warm white chocolate chocolate cookie is all you need to forget a frustrating day. Lucky for you, this recipe will definitely help with that.
Brown Butter…is a Must
Let’s talk about the difference between brown butter and burnt butter. Sometimes people have this misconception that brown butter means burnt butter. There is a difference between brown and simply burnt butter. Brown butter is that beautiful caramel color. The color comes from cooking the milk solids inside that butter for a few minutes. If you didn’t know butter contains 80% fat and 20% a mixture of milk solids/water.
When you allow the butter to cook for a few minutes you’ll start to notice a pleasant smell. The smell is a combination of roasted nuts and caramel. If the butter cooks for just a few minutes more. You’ll notice an unpleasant smell and unfortunately the butter is now burnt. There’s a fine line between the brown and burnt butter. It’s important to watch the butter carefully in order to avoid an undesired product. Using burnt butter to make cookies would produce a burnt taste cookie. Even if only baked to a chewy consistency.
Bottom line pay attention to the pan when making brown butter.
Lets talk Chocolate
If you’re thinking the chocolate does not matter. I’m sorry to tell you, that is the wrong kind of thinking. A chocolate cookie is all about the chocolate. So picking out a high quality chocolate that melts to perfection is key. Remember if you would not personally eat the chocolate by itself. Then, it should not be used in any recipe. In this recipe, chocolate bars are used because they are versatile and can be chopped up. Then, folded into the cookie dough. Which brands of chocolate bars should you use? There’s plenty to choose from, personally I’ve only used these brands: Guittard, Ghirardelli, and Valrhona.
Cacao Percentage
To make the perfect chocolate chip cookie you have to pick the right cacao percentage. White chocolate does not apply to this rule, so just purchase your favorite white chocolate candy bars.
As for the other chocolate bars the percentage cacao really matters. In order to create that melted chocolate look the cacao percentage should be between 70-80%, 100% is just too bitter for this particular recipe. For these cookies, I used bittersweet chocolate bars. Unless a chocolate fanatic it’s hard to distinguish between semi/bitter sweet chocolate. This type of chocolate is 70% cacao and can be used for just about any recipe. Not just cookies.
Making the White Chocolate Chocolate Cookie
Now the fun begins….lets make white chocolate chocolate cookies!
To prevent the cookies from sticking line a cookie sheet with parchment paper and set aside. In a saucepan over medium heat melt the two sticks of unsalted butter. Remove from the heat when a nutty aroma occurs.
Next add the brown butter, granulated sugar, and brown sugar to an electric mixer. Mix until smooth. While mixing add all the dry ingredients (all-purpose flour, baking soda, and kosher salt) into a separate bowl and mix well. After the sugar and butter have become smooth, add in the two eggs and vanilla extract. Mix well, roughly 1 minute. Then, add in the dry ingredients and continue to mix until well combined. Next, remove the bowl from the electric mixer. Fold in the chopped white and dark chocolate.
Using a cookie scoop create cookie balls and spread out onto the lined cookie sheet. Allow the dough to fully absorb the brown butter (2-48 hours) before baking. Preheat the oven to 375 degrees F. Bake the cookies for 8-11 minutes. Allow to cool before transferring to a cooling rack.
Enjoy!
Are you a chocolate lover? Well check out the recipes below:
- Chocolate chip Cookie
- White chocolate chip macadamia nut cookie
- Keto chocolate cupcake
- Peanut butter Chocolate Snack
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White Chocolate Chocolate Cookie
Ingredients
- 2 cups All purpose flour
- 1 tsp Baking soda
- ½ tsp Kosher salt
- 2 tsp Vanilla extract
- 2 Large eggs room temperature
- 1 cup Unsalted butter
- 1 cup Dark brown sugar
- ½ cup Granulated sugar
- 1 cup Dark chocolate chopped
- ⅔ cup White chocolate chopped
Instructions
- Using a saucepan over medium heat add the unsalted butter. Allow the butter to melt with occasional stirring of the pan. Cook the butter for 5-8 minutes. The butter will begin to brown when foam occurs. Once you notice a nutty scent, remove the butter from the heat. Add the brown butter to the bowl of an electric mixer.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside. Line a large cookie sheet with parchment paper.
- Using an electric mixer on medium speed, mix together the brown butter, granulated sugar, and brown sugar. Mix until well combined. Beat in the eggs and vanilla extract. Beat until fluffy.
- Mix in dry ingredients into well combined. Fold in the chopped chocolate.
- Using a large cookie scoop, scoop the dough onto the prepared cookie sheet. Wrap the cookie sheet in plastic wrap, let the dough rest in the refrigerator for at least 2-48 hours. (This process allows the flavor to develop.)
- Preheat the oven to 375 degrees F. Line another cookie sheet with parchment paper.
- Arrange the cookies onto the cookie sheet leaving 2 inches of space between each cookie and away from the edges of the baking sheet.
- Bake the cookies until golden brown with crispy edges, roughly 8-11 minutes. Allow the cookies to cool for a few minutes before transferring to a wire cooling rack. (If desired, sprinkle flaky salt onto the cookies immediately after baking).