Tuesday, November 16, 2010

Felicia's Chocolate White Chip Cookies

Working at a preschool means eating a lot of cupcakes. It’s possible that KNS keeps the midtown Crumbs and Buttercup in business with all the birthdays and other celebrations at our school. Of course, I prefer to celebrate with home-made treats. My former co-teacher Felicia and I worked well together for many reasons. For one thing, she taught me the joys of color coordinating tacks and artwork. I swear my life, or at least my classroom, will never be the same… but on a food related note, she loves sweets as much as I do. After a little sneaky digging, I found out that she particularly loves chocolate white chip cookies, and Felicia’s birthday cookies were born… For the third year of these treats I decided to use a new recipe and the results were even more scrumptious. This recipe is simply the perfect chocolate chip cookie recipe with added cocoa. Why mess with a good thing?

Happy Indulging!


• 2 cups plus 2 tablespoons unbleached all-purpose flour
• ¾ cup unsweetened cocoa
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ sticks unsalted butter, melted and cooled until warm
• 1 cup packed light or dark brown sugar
• ½ cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 ½ cups white chocolate chips


Preheat the oven to 325 degrees. Line baking sheet with parchment paper or spray with nonstick cooking spray.

Whisk the flour, cocoa, baking soda, and salt together in a medium bowl; set aside. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Place cookies on tray by rounded tablespoon (should make about 18 large cookies). Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes. Cool the cookies on the baking sheet.

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