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Black Cocoa Cookies with White Chocolate

Chewy chocolate cookies made with black and dutch cocoa powder, baked with a piece of white chocolate on top to create a beautiful cracked marbled look.
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 4 hours
Servings 16 cookies

Ingredients

  • 140g or ½ cup plus 2 tablespoons butter unsalted, cold is fine
  • 150g or ¾ cups brown sugar light or dark
  • 100g or ½ cup fine granulated sugar
  • 1 large egg
  • ½ tsp fine sea salt
  • 1 teaspoon pure vanilla extract
  • ¼ tsp baking powder
  • ½ teaspoon baking soda
  • 25g or ¼ cup black cocoa
  • 25g or or ¼ dutch process cocoa
  • 200g all purpose flour of a high protein content (between 11-12%) about 1 cup and a scant ⅔ cup
  • 125g white chocolate not a baking chocolate bar, check the ingredients it should include cocoa butter

Instructions

  • Set the butter in a large bowl and heat it in the microwave until it’s almost, but not fully melted (about 60 seconds on 100% power).
  • Add the sugars, salt and vanilla to the bowl and whisk very well - for a full minute.
  • Add the egg and whisk until the batter is smooth and creamy.
  • Add in the dry ingredients (baking powder, soda, both cocoas and flour) and use a rubber spatula to stir until no flour or dry bits remain unmixed. Cover the bowl with plastic wrap and set in the fridge for at least 4 hours or overnight.
  • Preheat the oven to 350 F. Grease then line two baking sheets with parchment paper.
  • Use a disher/cookie scoop to portion out the cookie dough into about 1.5 tablespoons of dough - if you are doing this without a disher, roll the balls between your palms so you get a smooth round shape.
  • These cookies spread, so place them with enough space in between (no more than 8 cookies per pan). Break off bits of white chocolate from the bar so you have a square that’s about 1 inch. Place on top of the cookie dough and press gently to get it to stick it to the dough.
  • Bake the cookies for about 10-12 minutes, until the cookie has spread, cracked all over and some of the white chocolate that’s on the edges is turning golden (this is caramelized white chocolate ;-) ).
  • Out of the oven let the cookies cool on the pan then enjoy! Store leftovers in an airtight container.

Video

Notes

recipe makes about 16 cookies