White Chocolate Chip Cocoa Cookies

I don't care what they say about diamonds...chocolate is a girl's best friend!  I picked up a bag of white chocolate chips recently, and as is standard for me, I got to thinking about what I could bake with them as soon as I got home.  Reverse chocolate chip cookies are something special--chocolaty cookie filled with white chocolate chips are a dream for any chocolate fanatic.

I used the recipe from Cinnamon Ginger Chocolate Chip Cookies, with the obvious change of swapping out milk chocolate chips with white chocolate ones and added in some cocoa powder.  The cinnamon and ginger made for a great add in the last time around, so I knew it could only add something extra to the chocolate version of these.

I started by beating the butter, brown sugar, vanilla and almond extracts together until it was fluffy.  I stirred in the heavy cream, then beat in the eggs one at a time.

In a small bowl, I mixed together the flour, salt, baking soda,cinnamon, ginger and cocoa powder.  I used

Next, I gradually mixed the dry ingredients into the butter mixture until it was well combined.  To finish off the dough, I stirred in the white chocolate chips.

I then scooped the dough onto some parchment-lined cookie sheets.  Lately I've been using a smaller cookie scoop to get more out one batch.

I arranged them on parchment paper about 2 inches apart.  As you can see, I was able to fit a hefty amount of cookies on tray.

In just over 10 minutes, the cookies were perfect. They had grown slightly, but not spread out enough to form into one giant cookie.

Ready for their close up...special thanks to my sister for grabbing me this super unique plate to use in my posts!

These were a 10/10 on the delicious scale. Using the smaller scoop works out great, especially since I like to share cookies.  This allows me to give some to everybody, as opposed to a couple to a few individuals.  I brought these into work to share, and everybody loved them.  I love the combination of white chocolate and cocoa; these are actually one of my mom's favorite types of cookie, so she was quite excited when I mentioned these were on the menu.  The chocolate flavors combined with the cinnamon and ginger worked out wonderfully.  The almond extract tends to give a slight hazelnut flavor that I really have enjoyed.  Just wait for Christmas...these are absolutely going on the baking list this year!

White Chocolate Chip Cocoa Cookies


1 cup butter, softened
1 1/2 cup brown sugar
1/2 teaspoon concentrated vanilla 1 teaspoon regular
1/4 teaspoon almond extract
2 tablespoons heavy cream
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
3/4 cup cocoa powder
1 bag white chocolate chips (12 ounces)


Heat oven to 375 degrees F.  In a large mixing bowl, beat butter, brown sugar, vanilla and almond extracts together until fluffy.  Mix in heavy cream, then add eggs one at a time until well combined.  In a small bowl, stir together flour, salt, baking soda,cinnamon, ginger and cocoa powder.  Gradually mix flour mixture into wet ingredients until combined.  Stir in chocolate chips.  Scoop dough onto parchment-lined cookie sheets.  Bake 10-12 minutes, until edges begin to brown.

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