As I was eating the last outrageous chocolate cookie, I began to wonder what those cookies would taste like if I used white chocolate chips instead of regular semi-sweet ones. It didn’t take me long to start baking cookies again, and I have to tell you that these outrageous chocolate cookies with white chocolate chips are so unbelievably good, I ate almost all of them myself. Well, I only made half a batch, so it wasn’t THAT many cookies to eat – at least not by my standards. 🙂 My husband did get to eat 2 of these cookies.
As I was making these cookies I had a brilliant idea of using half the chocolate to melt for the cookie dough and guess what it resulted in? My cookies came out looking like little ugly thin chocolate cakes (I have photos of these little ugly creatures which I think I will post in a separate post as a warning NOT to use any less chocolate than required). They did not have that crispy chocolate-covered looking shell like outrageous chocolate cookies are supposed to. Lesson learned – do not reduce the amount of chocolate that you are melting to add to the cookie dough!!!! It’s very key for the success of this recipe. The photos that you see here are from my second, SUCCESSFUL batch, where I DID use the right amount of the chocolate to melt, and, as a result, cookies came out pretty, with A crispy chocolate shell, tasting like a chocolate cake inside, – just like they are supposed to be:
I also have a very detailed and lengthy (but useful) post with great tips on how to successfully make these cookies and achieve that nice crispy chocolaty shell on top – you can find those tips right here – make sure to check it out before starting to make these.
Outrageous chocolate cookies with white chocolate chips
Total time: 40 minutes
Adapted from Martha Stewart.
- 8 ounces semisweet chocolate chips (for melting and adding to the dough). DO NOT REDUCE THIS AMOUNT!
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 package (12 ounces) white chocolate chunks, or equal amount of white semisweet chocolate chips
1) Preheat the oven to 350 degrees. Heat 8 ounces semisweet chocolate chips (regular chocolate chips, not white ones – you will use white chocolate chips at the very end) and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted. Make sure not to over melt the chocolate, melt it just enough to mix – as I emphasized in this post. Also, let me re-emphasize, do not reduce the amount of chocolate in this step (8 ounces) in proportion to other ingredients, otherwise you will NOT get a nice crispy chocolate shell.
2) In a separate bowl, whisk together flour, baking powder, and salt.
3) In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed really well, until light and fluffy. Reduce speed to low; beat in melted chocolate (remember, the melted chocolate should not be too runny). Mix in flour mixture until just combined. Stir in white chocolate chunks (or white chocolate chips). If your batter is too runny (due to over melting the chocolate in step 1), let the batter stand for some time to get hard.
4) Spray baking sheets with cooking spray – it’s important: I found that these cookies really stick to the baking sheet if you skip this step. Drop tablespoons (or less) of dough onto cold baking sheets 2 inches apart. Let me emphasize – cold baking sheets (not hot or warm baking sheets that have been sitting underneath your pre-heated oven). Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not overcook the cookies, the texture should still be soft, that of a brownie, when you take them out of the oven. If you overcook them, they will be too hard. Do not bake them to a crisp, they are supposed to be soft.
4) Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
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