Gooey pockets of white & dark chocolate all wrapped together in a brown butter cookie. This recipe can be made gluten free or regular. It doesn’t get any better! Please enjoy.
White & Dark Chocolate Chip Cookies
Cookies
chocolate chip
White & Dark Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Servings: 12-14
Ingredients:
- <ul>
- <li>1 cup unsalted butter</li>
- <li>1 cup + 1 tablespoon dark brown sugar</li>
- <li>1/2 cup granulated sugar</li>
- <li>2 eggs, room temperature<span class="Apple-converted-space"> </span></li>
- <li>1 tablespoon vanilla extract or vanilla bean paste</li>
- <li>2 cups gluten free multipurpose flour OR 2 + 1/2 cups regular all purpose flour</li>
- <li>1 + 1/2 teaspoons baking soda<span class="Apple-converted-space"> </span></li>
- <li>1/2 teaspoon salt<span class="Apple-converted-space"> </span></li>
- <li>3/4 cup dark chocolate chips</li>
- <li>1/2 cup white chocolate baking wafers or chips</li>
- </ul>
Steps:
- <ol>
- <li>Room temp your eggs by letting them sit for at least 30-45 minutes on counter, cracked in a bowl, while browning your butter.<span class="Apple-converted-space"> </span>Start off browning the butter in a medium sauce pan over medium high heat.<span class="Apple-converted-space"> </span>Stir constantly until butter gets foamy, bubbly, & starts to turn an amber color with a nutty smell.<span class="Apple-converted-space"> </span>Remove from heat & transfer to a bowl.<span class="Apple-converted-space"> </span>Chill in freezer for 30 minutes or in fridge until ready to bake. <span class="Apple-converted-space"> </span></li>
- <li>In bowl of a stand mixer, beat butter, sugars, & vanilla until smooth. <span class="Apple-converted-space"> </span></li>
- <li>Add in your room temperature eggs, one at a time to butter mixture, while mixing on medium-low speed.<span class="Apple-converted-space"> </span>Mixture should become light, creamy & fluffy.<span class="Apple-converted-space"> </span></li>
- <li>Add flour, baking soda, & salt to the egg butter mixture, & turn mixer on medium low speed mixing until just combined. <span class="Apple-converted-space"> </span></li>
- <li>Fold in both dark & white chocolate chips</li>
- <li>On parchment paper on a plate or smaller cutting board, scoop 2 tablespoon sized cookie dough balls. <span class="Apple-converted-space"> </span></li>
- <li>Place on parchment paper until no batter is left.<span class="Apple-converted-space"> </span>Chill in freezer for at least 30 minutes, or longer in fridge until ready to bake.<span class="Apple-converted-space"> </span></li>
- <li>While cookie dough balls are chilling, preheat oven to 350F.</li>
- <li>Spread cookie dough balls out evenly about 2-3 inches apart from each other onto a baking sheet with parchment paper.<span class="Apple-converted-space"> </span>Bake for 12-14 minutes or until edges are turning a golden brown but the middle is still a light color.<span class="Apple-converted-space"> </span>Cookies may need to be reshaped if they spread out too much.<span class="Apple-converted-space"> </span>You can easily reshape them using a knife or glass.</li>
- <li>Let cookies set for at least 10 minutes on counter before handling them.<span class="Apple-converted-space"> </span>Top with flaky sea salt (Optional).</li>
- </ol>
Notes:
No additional notes provided
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