Soft Chocolate Cookies with White Chocolate Drizzle
These Soft Chocolate Cookies with White Chocolate Drizzle are outrageously soft and have a brownie-like quality. Perfect for chocolate lovers!
Ingredients
- 2 cups All Purpose Flour
- 3/4 cups Dutch processed cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 12 tbsp unsalted butter melted and cooled
- 1 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
- 2 tbsp hot water hottest water you can get from the tap
- 4 tbsp white chocolate melted for drizzling
Instructions
- Preheat oven to 350° and prepare baking sheet(s) with parchment paper or silicon baking mat.
- In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- Melt butter and let cool.
- In a separate bowl, combine butter with brown and granulated sugars. Mixing by hand with a whisk until glossy in appearance. About 1 minute. Then incorporate eggs, one at a time. Then add vanilla extract.
- In a small bowl, whisk together espresso powder and hot water until dissolved. Add liquid to sugar mixture and combine.
- In a stand mixer using the paddle attachment, or in a large bowl using a rubber spatula, combine sugar-espresso mixture with flour mixture. Mix until no flour pockets remain.
- Roll dough into 2 tbsp balls. Using your fingers, slightly flatten tops to create a disc shape. Arrange discs on baking sheet 2 inches apart to allow for spreading. Bake for 8 minutes then let cool on baking sheet for 5 minutes before moving to wire rack to cool completely.
- While cookies are cooling, melt white chocolate according to package instructions. Drizzle cookies with white chocolate and allow to cool, 5 minutes more.
- Store cookies in air tight container for up to a week.
Nutrition
Calories: 185kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 31mgSodium: 128mgPotassium: 100mgFiber: 1gSugar: 19gVitamin A: 200IUCalcium: 26mgIron: 1mg
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