I realize that the title of this post has the word "chocolate" in it twice.
It deserves it. Believe me.
I also realize that if I don't get my daily dose of chocolate, my mood ring would change from blue to amber. Apparently that means I'm "unsettled", and apparently in the 1990's I needed a ring to tell me that.
Let me make something clear though. White chocolate is not actually chocolate.
White chocolate is made up of mostly milk solids, like skim milk powder, sugar and cocoa butter. It does not contain any cocoa mass, which is the dark stuff that gives chocolate its coffeey, vanillaey, roasty and bitter flavour. Really good white chocolate can be described as having a caramel flavour or cooked milk taste, and it should have a high percentage of cocoa butter (look for a minimum of 30% cocoa solids). If you see any other fats on the ingredient list, like butter oil or hydrogenated vegetable fat, put it down because it has "SHAME" written all over it.
Same goes for dark chocolate. Look for "cocoa butter" and cocoa butter only! That's the real deal.
These cookies are best served warm and in twos. One is for wussies. Just go for it.
The centers will be soften and fudgy like a warm brownie. You might need to close your eyes at this point to really appreciate how amazing they are.
This recipe is adapted from my "Choc-A-Lot Cookies" in my cookbook Scientifically Sweet, which I am giving away to one lucky North American!
Here's how to enter:
1. Leave a comment telling me what you would eat for dessert if it was the last thing you could ever eat...EVER.
2. Mosey onto facebook and give a little love on my page.
I will choose a winner at random and contact you via e-mail next week (May 17) & I will personally send a shiny new copy of Scientifically Sweet to your front door! Just one rule - shipping limits me to delivery within Canada and USA. This giveaway is genuinely sponsored by the Christina Marsigliese Fund.
White Chocolate Chunk Chocolate Cookies
Makes about 20 cookies
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¼ tsp finely ground instant coffee granules
1/3 cup unsweetened cocoa powder
125 g (½ cup plus 1 tbsp) unsalted butter, at room temperature
2/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
170 g/6 oz pure white chocolate (minimum 30% cocoa solids), chopped into chunks
In a medium bowl, combine flour, baking soda, salt and coffee granules. Sift in cocoa powder to remove any lumps and then stir the ingredients together to blend evenly; set aside.
In a large bowl, cream together butter and both sugars by hand using a wide rubber spatula until somewhat light and smooth. Stir in egg and vanilla extract until well incorporated and smooth.
Add flour mixture to the butter mixture all at once and stir until most of the flour is absorbed, but a few streaks remain. Add white chocolate chunks and fold them into the dough. Do not over-mix. You should end up with a soft and somewhat moist dough. Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate for 30 minutes.
Preheat your oven to 350°F.
Line two large baking sheets with parchment paper and use a 1.5-oz quick-release ice cream scoop to portion mounds of dough, spacing them 2 inches apart. Alternatively, loosely drop 1.5-oz mounds of dough (about two tablespoons) onto prepared baking sheets. If you like the bumpy rustic look of these cookies, do not roll the dough into smooth balls. Cover loosely with plastic wrap and refrigerate for 20 minutes.
Bake until slightly cracked at the surface but still a bit soft in the middle, about 10 minutes. Let cookies cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely. Do not over-bake these because they will set up as they cool.