Imposter alert! This is a brownie masquerading in cookie form.
These cookies are soft and a little chewy—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 batter—not dough—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.
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.