Dark Chocolate Cookies With Caramelized White Chocolate Chunks

20 mins Prep Time

1 hours 15 mins Cook Time

Written By

Nadia Boachie

If you are looking to up the ante when it comes to your usual go-to cookie recipe, try making these dark chocolate cookies spotted with pools of rich melted white chocolate that undergo a caramelization process in the oven before baking the final product. This recipe is sure to impress and tastes just as good as it looks! Feel free to finish your freshly baked cookies with a sprinkling of Maldon salt.

Ingredients

Dark Chocolate Cookies With Caramelized White Chocolate Chunks

150 grams all-purpose flour
1 teaspoon baking soda
1 tablespoon black cocoa
1/4 teaspoon salt
1 teaspoon espresso powder
100 grams unsalted butter
70 grams dark chocolate (at least 70%)
100 grams brown sugar
90 grams granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon whole milk
1 egg
40 grams of white chocolate disks or bars chopped into large pieces

Directions

Caramelized White Chocolate Chunks

7 Steps

Step 1

Preheat the oven to 250°F.
Step 2

Place white chocolate onto baking sheet at least 2"-inches deep. It may be square or round and 8 to 9 inches lengthwise will suffice.
Step 3

Bake for 10 minutes then use a spatula to mix well and scrape bottom.
Step 4

Keep mixing every 10 minutes. Texture will change and become chalky but this is okay. Keep mixing and trust the process.
Step 5

Repeat 5 more times so the chocolate bakes for a total of 60 minutes, stirring well between each. Each time you take it out to stir, work out a few more of the lumps.
Step 6

Take a loaf pan lined with parchment paper and pour the caramelized white chocolate into it and place in fridge until set. For thinner pieces of chocolate that will spread more and melt more easily, use two lined loaf tins.
Step 7

Chop up chocolate after it is set and reserve for cookies.

Dark Chocolate Cookies

11 Steps

Step 1

Take a small sauce pan and fill with water. Bring to simmer over stove.
Step 2

Cut butter into chunks and chop dark chocolate into smaller pieces. Add butter and dark chocolate to a heat proof bowl that is big enough not to fall into your sauce pan. Place heatproof bowl over simmering water.
Step 3

Using the double broiler method, melt your butter and your chocolate. Mix until chocolate and butter is smooth and melted but not extremely hot and remove from heat.
Step 4

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined.
Step 5

Add brown and white sugar into melted chocolate and butter. Mix until combined. Add egg and whisk for 2 minutes. Add vanilla and milk and mix until combined.
Step 6

Add dry ingredients to wet ingredients and mix until just combined. Add your chopped caramelized white chocolate. I like to reserve a handful of caramelized chocolate to place on top of cookie dough just before baking. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. You need to chill this dough so the flour hydrates and the dough firms up.
Step 7

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
Step 8

Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
Step 9

Scoop and roll balls of dough, a heaping 1/4 cup of dough each. When scooping cookie dough try to get large pieces of white chocolate to show on top. If you reserved chocolate, this is when you place those pieces on top. This will create pools of chocolate. Arrange at least 3"-inches apart on the baking sheets because cookies will spread.
Step 10

Bake the cookies for 12-15 minutes or until the edges appear set and the centres still look soft. Cookies will spread and puff up and cracks will form. Allow to cool for at least 20 minutes to set. The cookies will become more firm as they cool.
Step 11

Cover leftover cookies tightly and store at room temperature. Best eaten within three days at room temperature in an airtight container. These cookies also freeze very well.