Description
bittersweet chocolate cookies with caramelized white chocolate. intensely fudgy dark chocolate cookies made with black cocoa powder, filled with caramelized white chocolate chunks & bittersweet chocolate chunks & finished with flaky sea salt. these bittersweet chocolate cookies are dramatic, rich & decadent!
Ingredients
Scale
- 4 ounces white chocolate, roughly chopped (see Recipe Notes)
- 1 ½ cups whole wheat flour
- ¾ cup black cocoa (see Recipe Notes)
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup bittersweet chocolate chips or chunks
- optional: flaky sea salt, for sprinkling
Instructions
- Caramelize the white chocolate: Preheat the oven to 250 degrees. Place the chopped white chocolate on a parchment-lined baking sheet. Place the chocolate in the oven and heat in 5 minute intervals, using an offset spatula to mix and re-spread the chocolate between each interval. The chocolate will go from white and smooth, to caramelly and grainy, to caramelly and smooth. After about 45 minutes, the chocolate will be caramelized and totally smooth. Remove from the oven and place in the refrigerator to chill. Once chilled and set, chop into pieces and set aside. For more step-by-step photos, check out this post, which I used a reference for caramelizing my chocolate!
- Mix the dry ingredients: In a medium bowl, combine the flour, cocoa powder, baking soda and Kosher salt. Whisk to combine well and set aside.
- Make the cookie batter: Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. If you do not have a stand mixer, you can also use a hand mixer. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add in the eggs and vanilla and mix to combine. Add in the dry ingredients and mix to combine, taking care not to overmix the cookie dough. Fold in the caramelized white chocolate chunks and the bittersweet chocolate chunks. Remove the cookie dough from the bowl, wrap it in plastic, and transfer to the refrigerator for at least 30 minutes, or up to 24 hours – this helps in getting a nice, chewy cookie!
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Roll out the cookies: Use a cookie scoop to roll the cookie dough into 2-inch balls. Place on the prepared baking sheets, leaving 2 inches between each cookie. Press the cookies down slightly, and sprinkle with flaky sea salt.
- Bake the cookies for 10-12 minutes, just until the cookies begin to crisp around the edges. The cookies will look underbaked, but they’ll continue to cook as they cool to yield the perfect chewy texture! Allow to cool on the baking sheet before transferring to an airtight container. Store at room temperature for up to 5 days. Enjoy!
Notes
- White chocolate: It’s important to use high-quality white chocolate when you caramelize white chocolate! The chocolate should list “white chocolate” as the first ingredient on its ingredient label. My favorite brand is Gihrardelli. Chop it into large, even pieces so they melt and caramelize slowly and evenly. I learned about and referenced caramelizing white chocolate in this post!
- Black cocoa: I find black cocoa at a co-op near my parents house, but it’s pretty easy to find online. King Arthur sells a very reputable black cocoa, and this one from Amazon is very well-reviewed.