These Cookies and Cream Cookies are the perfect black cocoa cookie. They have a black cocoa base and chunks of white chocolate and caramelised white chocolate. They are chewy in the centre and the perfect treat.
Hi hi! I am just popping on here to share a quick recipe with you - these Cookies and Cream Cookies from the newest gem from Brian Hart Hoffman and the team from Bake From Scratch - The Cookie Collection! The book is a compilation of all their cookie recipes from their magazines (which are amazing and you need to subscribe to if you don’t already get), and is divided into chapters to help you easily find the perfect cookie to fulfill your cookie cravings! I have a couple of recipes in the book, but wanted to share this one with you today as I made them yesterday, and OH MY.
There is a chapter in the book called FOMO (Fear Of Missing Out) Cookies, which is a term I came up with a few years ago to describe the internet’s fascination with particular cookie recipes. Although this particular recipe isn’t in the FOMO section of the book, it absolutely should be. So, as chairwoman of the FOMO council, I’m claiming is as an honorary FOMO cookie, because you’re going to need to stop what you are doing, and make these right now.
These Cookies and Cream Cookies are everything you need in a chocolate cookie. The base is super fudgy, and is made with black cocoa, for an Oreo flavour, and it is jam packed with white chocolate chunks. The cookie is soft and chewy (with the option to bake it a little more for a crispy situation), and the white chocolate and black cocoa is the best combo ever. I used two types of white chocolate (see notes) just to make it a little bit exciting, and I can happily say that these have made their way directly into the cookie rotation. They would be amazing with different types of chocolate (milk would be so good), and the dough is soft and versatile, meaning that it would be perfect to add in some mix-ins, just in case you’re a pretzel or caramel or nuts in a cookie type of person too.
A few wee tips:
- I used a 2 Tbsp cookie scoop here - they suggest a 3 Tbsp in the book, but I don’t have one, and a 2 Tbsp worked great. I fitted 8 2 Tbsp scoop cookies per baking sheet - a row of 3, then a row of 2, then a row of 3 again.
- There’s something about mixing fancy chocolate with not as fancy chocolate and I’m all about it. I used 300g Valrhona Orely’s which have vanilla and muscovado sugar in them, and made up the rest of the weight with white chocolate drops. I love using different chocolates in cookies, as it makes each bite different. Bake from Scratch suggests using Valrhona Ovoire 35% baking bars, or Guittard Choc au Lait Baking chips.
- I like holding back some of the chocolate to pop on the top about 3 minutes before the cookies are finished baking to give some surface chocolate.
- The dough will be super soft when you finish mixing it - it firms up nicely after an hour or two in the fridge!
- If you can’t find black cocoa, extra dutched cocoa will work great too.
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Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks
- 170g unsalted butter, softened
- 150g granulated sugar
- 165g dark brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla bean paste
- 156g all-purpose flour
- 65g black cocoa powder
- 1 tsp baking powder
- 1 tsp kosher salt
- ¼ tsp baking soda
- 425g chopped white chocolate (see notes)
- Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the egg and egg yolk, one at a time, beating well after each addition. Beat in the vanilla bean paste.
- In a medium bowl, whisk together the flour, black cocoa, baking powder, salt, and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined. Stir in the chopped chocolate.
- Using a 2 or 3 Tbsp (I used a 2 Tbsp) cookie scoop, scoop dough (about 40 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°f / 180°c. Line 4 baking sheets with parchment paper.
- Roll chilled dough balls into balls. Place at least 2 ½ inches apart on prepared pans - only place as many dough balls as you are going to bake in one go on the pans, leave the rest in the fridge until ready to bake.
- For a soft center, bake for 10 to 12 minutes. For a crispy cookie, bake for 14 minutes. Rotate pans half way through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Serve warm or at room temperature.
Recipe reprinted with Permission from “The Cookie Collection” by Brian Hart Hoffman