Inspiration for White Chocolate – Chocolate Chip Cookies
These white chocolate – chocolate chip cookies are the result of purchasing a big bag of white chocolate chips for a great price at Sam’s Club. My plan to make a chocolate cookie with semi-sweet chocolate chips and white chocolate chips was the initial idea. I debated using cocoa or melted chocolate chips and ultimately, decided on the melted chips.
Knowing that coffee intensifies chocolate flavor, I wanted to add some to this cookie dough. We have some instant coffee with a hazelnut flavor in it. The thought of a mild hazelnut flavor sounds so good. You can add plain instant coffee or another flavored coffee to customize your cookies. These cookies ended up having just a hint of hazelnut, which I do find interesting and tasty.
Four teaspoons of baking powder might sound like a lot, but it is correct and not a typo. The cookies come out perfectly.
White Chocolate – Chocolate Chip Cookies
Preheat the oven to 325°
Ingredients:
- 1 cup semi-sweet chocolate chips (melted)
- 1 cup unsalted butter
- 1 cup white sugar
- 1 cup brown sugar – packed
- 2 teaspoons Nescafe Taster’s Choice Hazelnut Instant Gourmet Dark Roast Instant Coffee (Use your favorite instant coffee flavor.)
- 1 dash salt (a dash is equal to 1/8 tsp.)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons baking soda
- 4 teaspoons baking powder
- ***3- 1/4 cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Directions:
Melt 1 cup of chocolate chips in a glass bowl over a pan of simmering water. Stir until smooth. Don’t allow the bowl to touch the water and don’t allow the water to boil! (Any water from the steam can cause the chocolate to seize.) Then, remove the bowl from the pan and allow the chocolate to cool while you cream the butter and sugars.
Place the butter, white sugar, and brown sugar into a large mixing bowl. Cream the butter and sugars until smooth.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla and the cooled chocolate.
Next, with a wire whisk, mix the flour, the instant coffee, the baking powder, baking soda, and salt together in a medium-sized glass bowl. (If there are little clumps in the baking soda, break them up with a spoon before adding. Nobody wants a bite of baking soda.)
***When measuring the flour, be sure to spoon the flour into the measuring cup. If you scoop the flour into the cup, you will be packing it, the measurement won't be accurate, and the dough will be stiffer.
Add half of the dry ingredients to the sugar mixture and mix until smooth.
Add the remaining half of the flour mixture and mix with a wooden spatula or spoon.
Add the white chocolate chips and the chocolate chips. Mix well.
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Scoop and Bake the White Chocolate – Chocolate Chip Cookies
Scoop the dough with a 1-1/2 ” ice cream scoop
and place each on a sheet pan. Bake for 14 minutes in the preheated 325° oven. (These baked perfectly in my oven at 14 minutes but check yours at 12 minutes. You don’t want to over-bake.)
Remove from the oven, then, allow the cookies to set on the cookie sheet for just a minute or two before removing to the cooling rack. Then, allow to completely cool before storing in a covered cake plate or airtight container.
These cookies are a hit here. I love the mocha color! Click here ► for more cookie ideas.
My Favorite Cookie Making Tools
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Here are some of my favorite cookies making tools, which help guarantee your success in making cookies.
You’ll notice in lots of my cookie making pictures that I use a 9-inch wooden spatula to stir the batter. I usually stir the cookie batter by hand instead of using a machine. You put more love in it that way, right? By having the butter at room temperature, it is easy to stir the cookie batter by hand.
#1. Wooden Spatula
I checked on Amazon and the closest wooden spatula is this 12-inch olivewood spatula. The handle is longer than the one we have. The simple 9-inch wooden spatula is one of my favorite tools in the kitchen!
Wash these by hand. Be sure to rub mineral oil or olive oil onto your wooden tools so they don’t crack! I use olive oil for my wooden breadboards, rolling pins, and wooden utensils.
#2. Measuring Spoon Set
This little measuring spoon set is another favorite kitchen tool. My ‘pinch’ is not nearly as much as the actual measurement for a pinch! This has the measurement for a nip, smidgen, pinch, and a dash.
#3. Nested Glass Mixing Bowls
Nested glass mixing bowls are another must-have in the kitchen if you have a spouse, kids, friends, pets, or relatives! Have you ever been in the middle of a recipe and been interrupted? Then, you go back and can’t remember what you have and have not added to the batter? Using these bowls and measuring the ingredients out prior to mixing makes it so much easier to know what you’ve added!
#4. Cookie Sheet Pan
I love this Wearever AirBake 20 x 15.5 – inch Cookie Sheet pan!
Air insulation prevents the top sheet of this pan from overheating which prevents burning. I love this pan! Once you use it for cookies, you will never go back to any other kind!
This size easily bakes a dozen cookies at one time.
It is advised that you hand wash this pan and don’t leave it sitting in water. The water can seep between the layers. I hand wash it as soon as it has cooled after use and put it back in the cabinet.
#5. Stainless Steel Cookie/Brownie Spatula
This spatula features a beveled edge for easy lifting or cutting. It works so much better than a regular spatula. The beveled edge slips easily under the cookies without damaging them. I hand wash this little spatula. It would probably not fare as well in the dishwasher.
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The Best White Chocolate - Chocolate Chip Cookies
Ingredients
- 1 cup semi-sweet chocolate chips (melted)
- 1 cup unsalted butter
- 1 cup white sugar
- 1 cup brown sugar – packed
- 2 teaspoons Nescafe Taster’s Choice Hazelnut Instant Gourmet Dark Roast Instant Coffee (Use your favorite instant coffee flavor.)
- 1 dash salt (a dash is equal to 1/8 tsp.)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons baking soda
- 4 teaspoons baking powder
- ***3- 1/4 cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
Preheat the oven to 325°
Melt 1 cup of chocolate chips in a glass bowl over a pan of simmering water. Stir until smooth. Don’t allow the bowl to touch the water and don’t allow the water to boil! (Any water from the steam can cause the chocolate to seize.) Then, remove the bowl from the pan and allow the chocolate to cool while you cream the butter and sugars.
Place the butter, white sugar, and brown sugar into a large mixing bowl. Cream the butter and sugars until smooth.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla and the cooled chocolate.
Next, with a wire whisk, mix the flour, the instant coffee, the baking powder, baking soda, and salt together in a medium-sized glass bowl. (If there are little clumps in the baking soda, break them up with a spoon before adding. Nobody wants a bite of baking soda.)
***When measuring the flour, be sure to spoon the flour into the measuring cup. If you scoop the flour into the cup, you will be packing it, the measurement won't be accurate, and the dough will be stiffer. Whisk dry ingredients together.
Add half of the dry ingredients to the sugar mixture and mix until smooth.
Add the remaining half of the flour mixture and mix with a wooden spatula or spoon.
Add the white chocolate chips and the chocolate chips. Mix well.
Scoop the dough with a 1-1/2 ” ice cream scoop and place each on a sheet pan. Bake for 14 minutes in the preheated 325° oven. (These baked perfectly in my oven at 14 minutes but check yours at 12 minutes. You don’t want to over-bake.)
The Best White Chocolate Chocolate Chip Coffee Cookies
Remove from the oven, then, allow the cookies to set on the cookie sheet for just a minute or two before removing them to the cooling rack. Then, allow to completely cool before storing in a covered cake plate or airtight container.
