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Here’s another variation of a base cookie recipe I’ve been working on. Not as sweet as the Whole Wheat White Chocolate and Hazelnut cookies. I used Ghirardelli baking bars over chips on this recipe. The bars give a nice texture and look to the finished cookies and combined white and dark chocolate. Because two kinds of chocolate MUST be better than one right?
Tips to great chocolate cookies
- Allow the cookie dough to chill for 20 minutes in the fridge before cooking
- A higher ratio of brown sugar to white sugar gives a chewier cookie due to the molasses in the brown sugar.
- If you have a scale, weigh your flour instead of scooping it for more accurate measure.
- You can roll or drop your cookies onto the cookie tray. I prefer the rough look of dropped cookies. If you want your cookies to be perfectly shaped, roll each cookie dough in your hands into the shape of a ball and bake.
- Bake at a lower temperature. 340 degrees for 12 minutes worked bes tin my oven but some recipes call for as low as 325.
Ingredients
- 2 cups white whole wheat flour or all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 sticks butter, room temperature or melt and then allow to cool
- 1 cup packed light brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 bars (16 oz) Ghirardelli Baking Chocolate bars rough chopped
Instructions
- Adjust an oven rack to the middle position and heat the oven to 340 degrees.
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips by hand with a spatula until incorporated.
- Using a large spoon drop 2 tablespoons worth of dough onto a cookie sheet. Making sure you do not pack the dough. Rough cookies look better. You should be able to fit 12 cookies on a cookie tray. Bake the cookies for 12 minutes, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, rotating the baking sheet halfway through baking.
- Let the cookies cool on the baking sheet for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
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https://newsouthfoodcompany.com/ghirardelli-white-and-dark-chocolate-cookies/
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Adapted from America’s Test Kitchen
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