Dark Chocolate Cookies with Caramelized White Chocolate
I have never understood the cult following that chocolate cookies with white chocolate chips enjoys. But apparently, if I swap that and make them dark chocolate cookies with caramelized white chocolate chips, I’M ON BOARD.
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These are a perfect treat for the cookie lover in your life who really leans into the indulgent side of things. They’re still a bit sweeter than my personal taste preferences (I have one at a time, but don’t just gorge on them), but if you’re looking for a perfect new holiday cookie recipe to try, these will be a crowdpleaser!
If you don’t already have it on-hand, I have a tutorial on how to caramelize white chocolate so you have it around whenever you need it. It’s super easy, you can get it to the depth of caramelization you want (I like mine quite dark, it brings a lovely bitter note to balance the sweet), and then you can use it in a number of recipes.
I have used this “blonde” chocolate in these gorgeous coffee and caramelized white chocolate tarts as well as tahini and caramelized white chocolate cookies so far!
Can these dark chocolate cookies be made ahead?
Yes, you can make the dough ahead and freeze the dough balls, then transfer to a freezer ziploc or airtight container for later baking. They should be good in the freezer for 1-2 months. Add a couple minutes of baking time if baking from frozen.
How to make dark chocolate & blonde chocolate cookies
If you’re making your own, I have a tutorial on how to caramelize white chocolate so you have it around whenever you need it. It’s really easy, and I buy 1-2 pounds of white chocolate at a time. Valrhona is my favorite brand but it’s gotten stupidly expensive so I’m using this one right now. Or you can buy it online already caramelized.
Important note: if you’re caramelizing your own, you need to do this ahead of making the cookies! It needs time to set back up to solid in the fridge and then be chopped apart for the cookies. I recommend doing at least a day ahead.
To make the cookies, melt the butter in a large mixing bowl. Whisk in the cocoa powder, then the sugars.
Add the eggs and vanilla, and whisk until smooth and combined, at least 30 seconds, and I recommend closer to a minute. The mixture will change from grainy to a beautiful glossy, thick texture—you can see it in the pic below.
Stir in the dry ingredients, then the caramelized white chocolate chunks . Don’t worry too much if the dough seems dry…use a bit of elbow grease or put it in your mixer, it will hydrate. It’s a thicker dough.
Scoop the dough into balls that are around 65 grams in size and place on a baking sheet lined with parchment paper—I’ll be honest, I tend to eyeball. Chill the dough balls in the fridge for at least 2 hours or in the freezer for up to 1 hour.
Pre-heat your oven to 400 F (yes, that’s correct). When you’re ready to bake, place 5 to 6 cookies on a parchment paper lined baking sheet at a time, leaving space between for spreading.
Sprinkle the dough balls with flaky sea salt and bake for 4 minutes at 400 F, then turn the temp down and bake at 350 F for 4 to 5 minutes, for a total of 9 minutes. It may need like one or two extra minutes, depending on how exact you were on sizing. This will give you a nice crisp exterior, while keeping the cookies soft and gooey on the inside.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack for 5-10 minutes at least, until cooled just enough to handle.
Dig in while they’re warm and gooey!
If you’re looking for a unique twist on a traditional cookie (chocolate white chocolate chip), these are just the ticket!
Other indulgent cookie recipes you’ll love:
- Miso Rye Hazelnut Dark Chocolate Cookies
- Double Chocolate Peanut Butter Chip Cookies (Levain Bakery Copycat)
- Easy Triple Dark Chocolate Cookies
- Apple Fritter Cookies with Spiced Maple Glaze
- Woodford Reserve Double Oaked Chocolate Chip Cookies
- Salted Dark Chocolate Shortbread
Adapted from Blue Bowl Recipes
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Dark Chocolate Cookies with Caramelized White Chocolate
These dark chocolate cookies with caramelized white chocolate are a unique twist on a classic...rich, luscious, but not sickly sweet, they're perfect for the "indulgent cookie lover" in your life! And they're a great idea for what to make with caramelized white chocolate.
Ingredients
- 5 tablespoons (69 g) of unsalted butter
- 3 tablespoons (17 g) of cocoa powder (see notes)
- 1/4 cup (54 g) of brown sugar
- 1/4 cup (52 g) of granulated or cane sugar
- A little less than 1 large egg
- 1/2 teaspoon of vanilla
- A little over 3/4 cup of all-purpose flour (116 g)
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- Sprinkle of cinnamon
- 1/2 cup of caramelized white chocolate (around 6 ounces)
- Flaky sea salt, for sprinkling
Instructions
- If you don't already have it on-hand, I have a tutorial on how to caramelize white chocolate so you have it around whenever you need it.
- To make the cookies, melt the butter in a large mixing bowl. Whisk in the cocoa powder, then the sugars.
- Add the eggs and vanilla, and whisk until smooth and combined, at least 30 seconds, and I recommend closer to a minute. The mixture will change from grainy to a beautiful glossy, thick texture.
- Stir in the dry ingredients, then the caramelized white chocolate chunks . Don't worry too much if the dough seems dry...use a bit of elbow grease or put it in your mixer, it will hydrate. It's a thicker dough.
- Scoop the dough into balls that are around 65 grams in size and place on a baking sheet lined with parchment paper---I'll be honest, I tend to eyeball. Chill the dough balls in the fridge for at least 2 hours or in the freezer for up to 1 hour.
- Pre-heat your oven to 400 F (yes, that's correct). When you're ready to bake, place 5 to 6 cookies on a parchment paper lined baking sheet at a time, leaving space between for spreading.
- Sprinkle the dough balls with flaky sea salt and bake for 4 minutes at 400 F, then turn the temp down and bake at 350 F for 4 to 5 minutes, for a total of 9 minutes. It may need like one or two extra minutes, depending on how exact you were on sizing. This will give you a nice crisp exterior, while keeping the cookies soft and gooey on the inside.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack for 5-10 minutes at least, until cooled just enough to handle. Dig in while they're warm and gooey!
Notes
- You can make the dough ahead and freeze the dough balls, then transfer to a freezer ziploc or airtight container for later baking. They should be good in the freezer for 1-2 months. Add a couple minutes of baking time if baking from frozen.
- I prefer either dutch-process cocoa or Hershey's Special Dark
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