Chocolate Fudge White Chocolate Chip Cookies - Vegan & GF Options
These yummy, stylish Chocolate Fudge White Chocolate Chip Cookies are so full of chocolate fudgy flavor and loaded with rich & creamy white chocolate chips. They are quite irresistible.
Servings: 14 Cookies
Calories:
Ingredients
- 1 cup unsalted butter, cold cut into cubes, can use plant-based butter if vegan option
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs or 1/2 cup applesauce, if vegan option
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour or gluten-free flour measured correctly (scoop and level method)
- ½ cup special dark or Dutch processed cocoa powder, measured correctly and clump free sift if needed (scoop and level method)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups white chocolate chips plus extra if you want to press in tops of cookies after baked, use vegan chocolate chips if wanting vegan option
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet or two with parchment paper.
- In a large mixing bowl, add cubed cold butter and sugar. Beat with an electric mixer on medium to medium-high until combined and creamy.
- Add egg and vanilla. Beat again until combined by not overmixing.
- Add flour, salt, baking powder and cocoa powder and beat together on low speed just until a chocolate dough comes together.
- Fold in the white chocolate chips.
- Using a medium cookie scoop, (1 & 1/2 tablespoons), scoop cookie dough onto baking sheet and press some white chocolate chips on top, but don't add more white chocolate chips until they are done baking. This helps the white chocolate chips not to brown on top.
- Leave room for the cookies to spread very slightly. If dough is warm, refrigerate for 30 minutes or so.
- Bake for approximately 8-10 minutes. Gooier for 8 minutes.
- Cookies should be starting to firm up but still soft in the middle. Remove from the oven and press a few white chocolate chips on top if desired. Don't do this before baking, as it will make the chocolate chips caramel colored.
- Let cookies set on cookie tray to cool before removing them to cool completely on a wire rack. So good with a glass of milk!
- Allow to cool completely prior to storing.
Notes
For fudgiest cookies, bake 8 minutes. They will continue cooking after removing from oven.
If cookies are not thick enough, place the cookie dough in the fridge for at least 30 minutes and try again.