White chocolate is the underdog of the chocolate chip world, mainly because some (misguided) people think it’s not really chocolate. The main ingredient in white chocolate is cocoa butter, which is derived from the cocoa bean. So white chocolate IS chocolate. It’s also delicious in these fudgy cookies.
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 5 tbsp corn syrup
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips + more for sprinkling
- Preheat oven to 350F and grease cookie sheets with non-stick spray.
- In a bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy — about 2 minutes.
- Add the eggs, corn syrup and vanilla. Beat until fully incorporated.
- Turn mixer to low and slowly add in the flour mixture. Beat until just combined.
- Stir in the white chocolate chips.
- Roll dough into balls and place about two inches apart on prepared baking sheets. Press a few white chocolate chips into the top of each cookie.
- Bake for 12-14 minutes.
*Yield: Approximately 24 cookies