i have to admit i am a sucker for baked goods these days. who knew i'd love cookies, cakes and pastry so much? chocolate chip cookies are for sure one of my favorite cookies. double or triple chocolate is even better!
this recipe here calls for two kinds of chocolate. actually, you can even throw in more if you prefer, but i wanted to keep it simple so i just went with the two (chocolate cocoa and white chocolate). these were inspired by the ever so popular and san francisco-famous blue bottle coffee double chocolate chip cookies. their double chocolate chip cookies are just delish! if you're ever in san francisco, you must stop by for a cup of their famous drip coffee and double chocolate chip cookies. it is for sure the perfect anytime snack/indulgence.
below is the recipe for these delicious (white) chocolate chip cookies inspired by blue bottle coffee. i absolutely love how you get both the sweetness of the chocolate and hint of the sea salt in one bite. when making these i had forgotten to put in the sea salt with the sugar during the step where you mix the butter and sugar together. so i threw it in at the very end with the white chocolate. i have to say i'm so glad i did that by mistake because i think the hit of the sea salt with the chocolate and sugar is absolutely wonderful! feel free to make some yourself and let me know how you like it. oh, and did i mention, these also make for the perfect homemade gifts as well?! happy baking and eating (and giving)! ;)
these blue bottle coffee-inspired chocolate chip cookies are just divine. they melt in your mouth and is so, so, good.
white chocolate chip chocolate cookies
inspired by blue bottle coffee
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
5 tablespoons unsalted butter, at room temperature
1 cup sugar
1 teaspoon sea salt
1/2 tablespoon vanilla extract
4 ounces white chocolate chips (or chopped white chocolate)
- preheat oven to 350° f. line a baking sheet with parchment paper or a silicone mat.
- sift the flour, cocoa powder, and baking soda into a medium bowl.
- in the bowl of a stand mixer fitted with the paddle attachment (or you can use a medium-size bowl with a handmixer), beat the butter on low speed until smooth, 1 to 2 minutes. add the sugar and mix on low speed until well combined. then mix on medium speed until the mixture gets lighter in color and texture becomes fluffier, about 5 minutes.
- in a separate bowl, combine the egg and vanilla extract and whisk vigorously until well blended.
- with the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. then mix on medium speed for 30 more seconds. feel free to scrape down the sides to get all the mixture in.
- then add the flour mixture. mix on low speed just until uniform in texture. scrape down the sides of the bowl, then add in the white chocolate chips and sea salt. mix on low until everything is combined.
- using a cookie scoop (about 1 tablespoon in size), scoop out 2 tablespoons and form into a ball. place them on the baking sheet, spacing them at least 2 inches apart.
- bake for 8 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan halfway through the baking time.
- let the cookies cool on the pan for 10 minutes before removing. then eat and enjoy! best enjoy warm. of course, you can store them in an airtight container at room temperature for 3 days. or if you don't want to use all the dough at once, the dough can be stored in an airtight container in the refrigerator for up to 5 days.
note: you can let the dough sit in the refrigerator for 30 minutes to 3 hours if you like before baking (i think blue bottle says you should put it in the fridge for at least 3 hours?!). i believe they're supposed to come out even better. personally, i cannot wait that long and i don't like it when the dough is a little tough to handle so i just bake my dough right away. the cookies still come out delicious regardless.