Last week I was testing a recipe, and I was pretty irritated that it wasn’t turning out the way I wanted. My patience definitely has its limits, and on that particular day my kiddos had used up every last ounce of it before I got to my scheduled baking. Let’s just say if spatulas could talk mine would have said, “Hey, take it easy, lady, I’m a spatula not a contortionist!!!” After three attempts at modified versions of same recipe I was ready to throw in the towel. So I decided to scratch the intended recipe and use the dough to make cookies instead. What a happy accident that turned out to be! 🙂
As I crouched in front of the oven watching these little cuties bake, I was expecting to see bite size round cookies. As the cookies spread, the edges got crispy and the tops began to crack. Wow, I thought, these look just like the crinkle cookies you see on so many Christmas cookie trays, except they aren’t rolled in powdered sugar! Since these cookies have a chocolate punch without the sugary overload (or the messy fingers) I declared them to be the perfect mid-week treat! Seriously, there are only 10 steps in the recipe, can’t beat that for a ‘from scratch’ cookie!! Enjoy! 🙂
- 1 cup all-purpose flour
- 1 cup white whole wheat flour (I use the King Arthur Brand)
- 1 3/4 cup sugar
- 3/4 cup Dutch processed cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1/2 cup (one stick) unsalted butter, softened
- 1 cup white chocolate chips (I use the Ghirardelli brand)
- Preheat the oven to 375 degrees Fahrenheit.
- Combine all dry ingredients in the mixing bowl of a stand mixer fitted with a paddle attachment on low speed for a few seconds.
- Add the eggs, vanilla and butter.
- Combine on medium speed until the dough comes together and pulls away from the sides of the bowl.
- Add the white chocolate chips and mix on low speed for a few seconds.
- Refrigerate dough for 30 minutes.
- Using a medium cookie scoop or a tablespoon, form dough into balls.
- Place on a Silpat or parchment paper lined baking sheet, spacing about 2 inches apart (I put six on each sheet).
- Bake for 10 - 12 minutes.
- Cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely.