What’s better than just plain chocolate? Chocolate delivered three ways in one cookie. A soft chocolate cookie wrapped around white chocolate and bittersweet chocolate chips is milk’s new best friend. A hint of instant coffee—the secret in great chocolate desserts—does wonders for chocolate cookies, deepening flavor and adding complexity. Make a batch to take to picnics or backyard barbeques this weekend, they’ll be glad you did.
Yield: 24 cookies
1 cup butter — (2 sticks) softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour
1/2 cup Ghirardelli unsweetened cocoa -or- Hershey’s Special Dark Chocolate cocoa
1 teaspoon baking soda
1 1/2 teaspoons instant coffee granules — optional
1 cup Ghirardelli 60% Bittersweet Chocolate Baking Chips
1 cup Ghirardelli Classic White Chocolate Baking Chips
Heat oven to 375 F.
Beat butter, granulated sugar, brown sugar, coffee, vanilla and salt in large bowl until creamy. Add eggs; beat well.
Sift together flour, cocoa, and baking soda; gradually add to butter mixture, mix until well blended. Mix-in baking chips.
Drop by rounded teaspoons onto ungreased baking sheet lined with parchment paper. Bake 8 to 10 minutes or until set, careful not to over bake. Cool for a few minutes on the baking sheet; remove from baking sheet to wire rack to cool completely.
Note: For High Altitude baking, add 1/4 cup more flour.
This is what happens when you can’t wait for them to cool — so worth it!