Ingredients
½cupunsalted butter,softened to room temperature
½cupgranulated sugar
½cuplight or dark brown sugar,packed
1largeegg
1tsppure vanilla extract
1cupall purpose flour,spoon & leveled
½cupcocoa powder,plus 2 tablespoons, unsweetened
1tspbaking soda
½tspsalt
2tspmilk
1cupwhite chocolate chips,plus 2 tablespoons
¾cupunsalted butter,softened to room temperature
¾cuplight or dark brown sugar
¼cupgranulated sugar
1large egg
2tsppure vanilla extract
2cupsall purpose flour,spoon & leveled
2tspcornstarch,aka cornflour
1tspbaking soda
½tspsalt
1cupsemi sweet chocolate chips,plus 2 tablespoons
Preparation
Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed.
Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed.
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients at low speed. The dough will be thick.
Again on low speed, mix in the milk until combined. The dough will be sticky. Fold in 1 cup of white chocolate chips.
Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed.
Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed.
In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients at low speed. The dough will be thick. Fold in 1 cup of chocolate chips.
Cover both cookie doughs with aluminum foil and chill for at least 3 to 4 hours or up to 3 days.
Preheat oven to 350 degrees F (177 degrees C). Line cookie sheet with silicone baking mat or parchment paper.
Measure 1½ Tablespoons of chocolate cookie dough. Roll into a ball. Take 1½ Tablespoons of chocolate chip cookie dough. Roll into a ball.
Press the two balls together between your hands and roll them into 1 large ball. Repeat rolling for each cookie.
Bake the cookies for 11 to 12 minutes. The cookies will look very soft, puffy, and almost undone. Remove from the oven.
With the remaining white chocolate and semi-sweet chocolate chips you have leftover, press a few into each cookie.
Cool cookies for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.
Cover leftover cookies tightly and store at room temperature for up to 1 week.
