Dark & Fudgey White Chocolate Chip Cookies

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Imposter alert! This is a brownie masquerading in cookie form.

These cookies are soft and a little chewyβ€”and totally brownie-like in consistency. They’re studded with white chocolate chips, and get their dark, fudge-y flavor from a generous amount of melted, unsweetened chocolate.

It was really hard to keep from attacking them on the rack as they cooled. We managed. But, barely. (There was a lot of loitering and sniffing going on in the kitchen. Even the dog had his snout in the air.)

Dark & Fudgey White Chocolate Chip Cookies: A note on unsweetened chocolate

I used regular old Baker’s unsweetened chocolate for these and they were delicious.

I love Baker’s because the chocolate comes in individually wrapped 1-oz. blocks like this, so measuring it out is a snap. By all means, use your favorite brand.

Dark & Fudgey White Chocolate Chip Cookies: A note on equipment

Use an electric mixer. Your arms will thank you. A stand mixer is best. A hand-held mixer will do. The batter gets beaten vigorously for about 12 minutes.

Dark & Fudgey White Chocolate Chip Cookies

1/3 cup flour (that’s not a typo…the batter only needs a little)
1/4 tsp. baking powder
6 oz. unsweetened chocolate
4 Tbls. butter
2 extra-large eggs
1 1/3 cups sugar
1/8 tsp. salt
1 1/2 tsp. ground espresso powder
1 tsp. vanilla
3/4 cup white chocolate chips

Makes about 2 dozen cookies.

Dark & Fudgey White Chocolate Chip Cookies: Melt the chocolate & butter

Fill a pot of water with about an inch of water. Set it on the stove over high heat and bring it to a boil. While it’s coming up to a boil, deal with the chocolate.

Coarsely chop the chocolate. I usually do this with a serrated bread knife (If you have one, you can also use a chocolate chipper.) The goal is to break the chocolate up into smaller, fairly uniform pieces so it melts evenly.

When your pot of water is boiling, drop the heat to low. Set a large, heat-proof bowl on top of the pot.

Add the chopped chocolate and the butter to the bowl.

Give it a stir. It should start to melt almost immediately.

Continue to stir until the chocolate and butter are completely melted.

When the chocolate is melted, remove the bowl from the heat and set it aside to cool. In the meantime, start your cookie batter.

Dark & Fudgey White Chocolate Chip Cookies: Make the cookie batter

I call this cookie batterβ€”not doughβ€”because it really does more closely resemble cake batter.

Preheat your oven to 350 degrees. Line 2 sheet pans with parchment paper and set aside.

Put the flour and baking powder in a small bowl.

Whisk the mixture together to combine well. Set the bowl aside so it’s ready when you need it in a bit.

Crack the eggs into the bowl of your stand mixer (or in a large mixing bowl if you’re using a hand-held mixer).

Add the sugar to the eggs.

Toss in the espresso, salt, and vanilla.

Beat on medium-high for about 11-13 minutes. Don’t skimp on the time here. You’re beating lots and lots of air into the batter, which is going to help the cookies poof up and give them a wonderful texture.

Your batter will go from being very thin:

To being much thicker and fluffier:

When your batter is well beaten, remove the mixing bowl and beater from the stand. Pour in the melted chocolate/butter.

Give it one or two stirs to get it started mixing. Scrape the beater to the bottom when you do this, to loosen the chocolate up a bit.

Reattach the bowl to the stand and beat on medium-high for 2-3 minutes to thoroughly incorporate the chocolate.

As the chocolate mixes in, your batter will get darker.

After about 2 minutes, your batter should be dark, glossy, and thick. (If you like cookie batter as much as I do, you might be sorely tempted to sit down with the bowl and a spoon at this point.)

Toss in the flour mixture.

With a rubber spatula, fold it into the chocolate.

Keep folding until the flour is completely combined.

If you’re not sure how to fold the flour in, this video from Epicurious explains it well:

Toss in the white chocolate chips.

With your spatula, fold the chips into the batter to distribute them.

Dark & Fudgey White Chocolate Chip Cookies: Drop & bake the cookies

Drop rounded tablespoons of the batter onto your prepared pans.

 

When your pans are full, pop them in the oven.

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Bake at 350 degrees for 10-12 minutes, until the cookies *just* start to crack on the top, like this:

When the cookies are done, remove the pans from the oven.

Cool them for about 5 minutes on the pans, then transfer carefully to a wire rack to finish cooling.

Dark & Fudgey White Chocolate Chip Cookies: Serve & enjoy!

These are amazing with a cup of espresso or glass of bourbon.

 

Enjoy!

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

77 COMMENTS

  1. Your photos are so gorgeous (as usual). Normally, I’m not a big fan of white chocolate, but I might try these anyway – or perhaps substitute chocolate chips or peanut butter chips.

    • Oh gosh, Amy, thanks! Ya know, I’m not normally nuts about white chocolate either, but it kind of melts into this cookie. Let me know if you give ’em a whirl. I’ll bet the peanut butter chips would be great.

      +Jessie

  2. those are just beautiful! they look delicious. i’ve always loved those cute little ladies on the baker’s chocolate. my mom has a little bell from williamsburg, va, that sorta looks like them.

  3. These look absolutely delicious. Like a brownie, in cookie form. I’d love to try them out but I’m without an electric mixer… I don’t think my poor biceps could hold out for 12 minutes of mixing!

    • Thank you!

      Yeah, I don’t think I could hack it by hand, either. Hmmm. I vote for taking over a friend’s kitchen and having a cookie party! (I occasionally get happily mugged for my food processor.) πŸ˜€

      +Jessie

  4. Ohhh!

    It’s 10 am here in Istanbul now and I couldn’t imagine a better “breakfast”!! lol

    Gorgeous!

    My best friend loves such chocolate-y cookies, and I was searching for a working recipe for her. This will be a nice surprise to her next time πŸ™‚

    Thanks for sharing!

  5. My jaw was literally open while reading this! these cookies look so chewy and moist. Like someone said on here it’s so brownie like as well which makes them even better!

  6. How rude of you Jessie to tempt us in this bright overcast morning with these AMAZING cookies! Please have mercy on us your followers!

    You RULE sister!!!

    Gabi

  7. Hi Jessie! I stumbled upon your site (one of the few that my wonderful foodie girlfriend hadn’t yet come across) and immediately my gaze fell upon this recipe… Of course, we had to try them. Only instead of white chocolate chips, we put in Reese’s Peanut Butter morsels. I just wanted to share a picture with you and let you know how much my belly thanks you for this creation!

    Cheers,
    Jaime and Meryl
    Worcester MA

    P.S. I think it’s hilarious that it says “no spam” on a food blog… Clearly a spam of a different variety, but amusing nonetheless. πŸ™‚

  8. I was wondering if these cookies can be rolled into sheets and refregirated in order to be cut into shapes? or won’t it puff?

    • Hey Angie! Thanks for stopping by.

      Sadly, these won’t roll well at all. The dough is way too wet, so I don’t think you’d be able to cut shapes. And the rolling would knock all the air out of ’em, so they wouldn’t poof.

      If you’re looking for a good rolled chocolate cookie recipe, though, I can see if I can dig one up for you. Just let me know!

      +Jessie

      • Well, I guess i’ll try them the way they are.. And it would be very nice of u 2 find my a recipe that rolls well.. I’m still new at that cookies thing and i’ve just had a set of cookie cutters as a gift.. so i want 2 use them πŸ™‚ Thanx alot..

  9. Your cookies look wonderful – can’t wait to try them. Just one question…What are you using to line your cookie sheet with when baking and what is its purpose?

    • Thanks so much, Connie! I hope you like them.

      For the pan liner, I’m using a silicone mat. It’s basically a reusable, non-stick baking pan liner. They’re sold under a bunch of different brands…Silpat (http://www.silpat.com/) is one. Exopat is another.

      I’ve had my two baking mats for years, and they’re just wonderful.

      Hope that helps!

      +Jessie

  10. Well, I’m from Egypt and we don’t have unsweetened chocolate here.. would u recommend substituting it with a mixture of butter & unsweetened cocoa or should i use sweetened chocolate and cut off the sugar from the recipe?

  11. I think this is great that you have visuals on the steps, i have tried baking cookies and they never turn out great so i will give these a try and send you feedback. Cannot wait.
    Ohh do you have any egg free recipe’s my poor son is allergic to eggs!

    • Thanks so much, Caroline! Let me know how it goes.

      OK, what kind of egg-free recipes? Cookies, specifically? What flavors are his favorite (chocolate, peanut butter, etc.)?

      +Jessie

  12. i am so excited about making these but im not sure what espresso powder is, is it already ground in a jar like instant coffee? i cant wait to make these MMMmmmm

  13. my family and i just tried these cookies while my brother had a friend over. these were an instant hit! we loved the brownie-ness of the cookies. this is definitely my fave recipe website!
    ~juli

  14. 1. can i use a cookie dropper to obtain golf ball sized batter before baking? do these cookies spread?

    2. can i substitute espresso with instant coffee powder?

    • Hey Princess,

      You could certainly use a cookie scoop to drop the batter if you like. They only spread a little in the oven. (Just be sure you don’t wait to bake them once you make the batter. The key is trapping all that air in the batter, then getting them into the oven.)

      I haven’t baked with instant coffee powder before, but I don’t see why you couldn’t use it. Let me know how it turns out if you try it?

      +Jessie

  15. follow up questions:

    in all your sugar ingredients, do you use the fine sugar ideal for baking or any white sugar would do?

    also, where should i place the baking pan or cookie sheet? our oven is small (with convection) and you there are 4 levels that you can place the racks on.

    thanks

    • Hi again!

      For the sugar, I used regular granulated white sugar.

      Bake them in the middle of the oven–or as close as you can get. I have a conventional oven–not a convection–so you may need to change the time slightly to adjust for your specific oven. I’d just keep a good eye on them once they go in.

      Cheers!
      +Jessie

  16. hi, i tried this recipe to the letter but my cookies did not come out color brown and they were thin and flat. i tried this recipe twice with the same result. was wondering why your cookies in your photos were colored dark when put in the oven and out but colored brown in other photos.

  17. oh my goodness. My sister and i, well mostly my sister :), made these cookies about a week ago and could not stop eating them!! We’re making them again tonight. thanks for the fabulous recipe!! They are the best white chocolate chip cookies i’ve ever tried. πŸ™‚

  18. I just stumbled across this recipe and tried it out today. I’ve gotta say these are some of the best cookies i’ve ever tried, the recipe was simple, and the photos were great. Thanks for a great treat!

  19. Jessie,

    Your pics are amazing…. absolutely mouth-watering. I was looking for a chocolate cookie with white chips and am glad I found this site !!!
    Keep cooking!

  20. I really like this recipe when I tried it! I love using Baker’s chocolate when I make sweets so naturally it got me thinking if it’s possible to “switch” this cookie and use Baker’s white chocolate for the batter and use chocolate chips instead of white. Do you think that would be possible?

    • Gah, ya know…I don’t think it would be the same. White chocolate is basically all cocoa butter (i.e. fat)…dark and milk chocolate have cocoa solids in them (i.e. fat and other stuff). Let me poke around and see if I can come up with something for you.

      Jessie

  21. I have been using this recipe for years. I baked these cookies for a job interview in 2010 and got the best job ever. Not even kidding, this is the best cookie recipe ever.

  22. Oh these look AMAZING. I have to give them a try. Just a quick question, is there anything that could replace the espresso or could I go without entirely? My friend is allergic to coffee. πŸ™‚

    • Thanks so much! You can totally skip it. It deepens the chocolate flavor, but these will be great w/o it, too. Let me know how you like them!

      Happy baking,
      +Jessie

  23. Hi… just tried the cookies…Having The same problem as some others have mentioned … They were totally runny and spread alllll over πŸ™ they looked do good in your pics couldn’t wait to make them but was very disappointed. …. don’t see your reply to the question please help Jessie !!!!????:(

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