Man, talk about hectic! I am not even sure where the past two weeks have gone! From a quick weekend trip to Indianapolis to run the 500 Festival Mini Marathon, my parents coming to visit and Little Sweet Pea getting his second ear infection in less than a month….it has been quite a ride so far! We did manage to squeeze in Little Sweet Pea’s photo shoot though! It was supposed to be his 4 month photos, but with the first ear infection and weather cancellations, they ended up being his 5 month photo shoot! I haven’t seen all of the photos yet, but from this little sneak peak I am super excited…
I have had these cookies on my “must make” list for over a month now and with all of the craziness that has been going on the past two weeks they finally happened. Let me tell you, they were worth the wait! 😀 Rich and fudgy with white chocolate chunks. Serve warm with a tall glass of ice cold milk. The perfect way to end the work week! Happy Friday everyone!
Yield: 40 to 48 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
2/3 cup unsweetened cocoa powder
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon espresso powder
1 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 pounds white chocolate, coarsely chopped
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together cocoa powder, flour, baking soda, espresso powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the eggs, one at a time, and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Dampen your hands and flatten the dough slightly. Bake until set, about 11-12 minutes. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely.
Source: adapted from Barefoot Contessa
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