Hello, Cookies! How are you doing? Welcome to a new edition of Cookie Friday! Today’s special on the menu: Double chocolate cookies with white chocolate. So basically you could call them triple chocolate cookies. I prefer to call them Black’n’White Cookies. That’s how they look to me.
When I was writing this blog post – well actually right now – I was/I am on a plane heading towards Spain. It is one of these super cheap flights with no service included. I hate those flights. Luckily I have a complete row to myself and can spread my wings like an eagle. Also enough space to work with my laptop. Yay! That’s actually nice for a change. Not having to watch a movie on your phone but being able to do some work. Why am I telling you this?
Well… I wanted to tell you something about the crappy service and food on those flights and that I hate it and that I (well organized, as I am) had some of these Black ‘n’ White Cookies with me. Yeah, that whole story was just to tell you I had some cookies with me. Brilliant. Not… Well, maybe the thin air up here is interfering with my ability to write. Pretty sure it’s the problem here.
Anyway. Back to the cookies. They are delicious, you can take them on a plane (tested by me) and they have loads of chocolate inside. I am telling you this over and over again here in my recipes, but I think it is important: do not overbake these cookies! They turn out dry and crumbly if they stay in the oven too long. Keep the baking time in mind. I, personally, prefer a slightly underbaked cookie over a dry one. Always.
That’s all folks! Have a good one! I am off to… no, not the beach. There is no beach where I am going even though it’s Spain. :P
INGREDIENTS / ZUTATEN
(about 14 cookies)
1 1/4 cups (160g) all-purpose flour*
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup (40g) cocoa powder*
1/2 cup (120g) butter, at room temperature
1 cup (200g) brown sugar*
1 large egg
1 tsp. vanilla extract*
3.5 oz. (100g) white chocolate*, chopped
(etwa 14 Cookies)
160g Mehl (Type 405)*
1/2 TL Backpulver
1/4 TL Salz
40g Kakaopulver*
120g weiche Butter
200g brauner Zucker*
1 Ei (L)
1 TL Vanille Extrakt*
100g weiße Schokolade*, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Mix the flour with baking powder, salt, and cocoa powder and set aside.
2. In a large bowl mix the butter and sugar on high speed until light and fluffy. Add the egg and mix in until creamy. Add the vanilla extract and mix it in. Gradually add the flour mixture to the bowl and mix until just combined. Add the chopped white chocolate and fold it in (keep some chocolate and place it on top of the cookies before baking).
3. Use a cookie scoop* or tablespoon to place dough balls on the baking sheet – make sure you leave enough space in between. Bake the cookies for about 10-12 minutes. The edges should look crisp, but the center should still be a bit soft. Do not overbake! Take them out of the oven and let the cookies cool down on the baking sheet until you can move them, then transfer them to a wire rack and let them cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Das Mehl mit dem Backpulver, Salz und Kakao vermischen und ebenfalls zur Seite stellen.
2. Die Butter mit dem Zucker in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen. Das Ei zugeben und so lange aufschlagen, bis eine cremige Masse entsteht. Vanille Extrakt zugeben und unterrühren. Die Mehlmischung nach und nach zugeben und nur kurz unterrühren. Die gehackte weiße Schokolade zugeben und unterheben (etwas von der Schokolade zurückhalten und vor dem Backen auf dem Teig verteilen).
3. Mit einem Cookie Scoop* oder Esslöffel Teigportionen mit genügend Abstand aufs Blech setzen und dann für etwa 10-12 Minuten backen. Die Ränder können schon durchgebacken sein, aber die Mitte sollte noch weich sein. Aus dem Ofen nehmen, für kurze Zeit auf dem Blech abkühlen und dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Black ‘n’ White Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:30
- Yield: 14 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
These are delicious cookies with dark and white chocolate – we call them Black ‘n’ White Cookies. Not like the cookies that have a black and white glaze.
Ingredients
1 1/4 cups (160g) all-purpose flour*
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup (40g) cocoa powder*
1/2 cup (120g) butter, at room temperature
1 cup (200g) brown sugar*
1 large egg
1 tsp. vanilla extract*
3.5 oz. (100g) white chocolate*, chopped
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Mix the flour with baking powder, salt, and cocoa powder and set aside.
2. In a large bowl mix the butter and sugar on high speed until light and fluffy. Add the egg and mix in until creamy. Add the vanilla extract and mix it in. Gradually add the flour mixture to the bowl and mix until just combined. Add the chopped white chocolate and fold it in (keep some chocolate and place it on top of the cookies before baking).
3. Use a cookie scoop* or tablespoon to place dough balls on the baking sheet – make sure you leave enough space in between. Bake the cookies for about 10-12 minutes. The edges should look crisp, but the center should still be a bit soft. Do not overbake! Take them out of the oven and let the cookies cool down on the baking sheet until you can move them, then transfer them to a wire rack and let them cool down completely.
Notes
Enjoy baking!
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