These Soft Chocolate Cookies with White Chocolate Drizzle are outrageously soft and have a brownie-like quality. Perfect for chocolate lovers!
If you love brownies, then you are going to love these cookies! They are soft, dense and have a deep, rich chocolate flavor. They are all things that are good about cookies! We can’t get enough of these cookies in our house. I am so excited to include these in my holiday cookie box about this year.
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Soft Chocolate Cookies with White Chocolate Drizzle
I included a white chocolate drizzle on these cookies because I love the touch of sweetness it adds and to be honest I just love the way it looks! I’ve never been much of a cookie decorator so I like the simplicity of the drizzle. I used these bottles with narrow tips to help get the lines on these cookies. You can also just drizzle with a small fork or spoon. Or even dip the tops of the cookies in a bowl of melted white chocolate and add sprinkles. So many options for decorating so that you can make these cookies your own!
Chocolate Brownie Cookies
I went through a brownie phase earlier this year and just couldn’t get enough of ooey, gooey brownies. Although, I never landed on a recipe I loved enough to share (but I will!) but out of that obsession came these cookies. During this phase, I learned so much about what makes a for a deep, rich chocolate flavor.
I learned that brown sugar is your friend because it makes for softer cookies because of the extra moisture it has. I learned that a touch of espresso really brings out the chocolate flavor. Interesting because it doesn’t impart much of a coffee flavor at all. It works more as a chocolate booster if you will.
Chocolate Lovers Cookies
These cookies are perfect for sharing with all the chocolate lovers in your life! I added lots of cocoa to these cookies for a truly chocolatey experience. I like to use Dutch processed cocoa powder in these cookies versus regular cocoa powder.
Dutch processed cocoa powder differs from regular cocoa powder in the way it is made. Dutch processed is made using an alkaline solution in the roasting processed that results in a milder, smoother flavor and darker color. Natural cocoa powder also reacts differently with the leaveners since it has not been alkalined. While you can substitute natural cocoa powder in a pinch, it will result in a difference in appearance, flavor and texture. For those reasons, I recommend using dutch processed cocoa powder in this recipe.
Brown Sugar Chocolate Cookies
I bumped up with amount of brown sugar in this cookie recipe for a few reasons. Brown sugar is basically granulated sugar and molasses and using it results in a cookie that is softer and spreads more due to the additional moisture. That is a great thing in some recipes but especially in this one!
Before baking, I call for the cookies to be slightly flattened into a disc shape. You can scoop or roll the cookies but instead of leaving them as balls, use three of your fingers to gently tamp down the tops. If any cracks emerge on the edges press them together. If you skip this step, your cookies will still taste delicious but they will puff up in the oven and fall and leave cracks. The flattened discs won’t crack as much and will be easier to decorate.
The combination of brown sugar, cocoa and espresso makes for one heck of a cookie if I say so myself! I am so excited for y’all to try these cookies!
Soft Chocolate Cookies with White Chocolate Drizzle
- 2 cups All Purpose Flour
- 3/4 cups Dutch processed cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 12 tbsp unsalted butter melted and cooled
- 1 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
- 2 tbsp hot water hottest water you can get from the tap
- 4 tbsp white chocolate melted for drizzling
- Preheat oven to 350° and prepare baking sheet(s) with parchment paper or silicon baking mat.
- In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- Melt butter and let cool.
- In a separate bowl, combine butter with brown and granulated sugars. Mixing by hand with a whisk until glossy in appearance. About 1 minute. Then incorporate eggs, one at a time. Then add vanilla extract.
- In a small bowl, whisk together espresso powder and hot water until dissolved. Add liquid to sugar mixture and combine.
- In a stand mixer using the paddle attachment, or in a large bowl using a rubber spatula, combine sugar-espresso mixture with flour mixture. Mix until no flour pockets remain.
- Roll dough into 2 tbsp balls. Using your fingers, slightly flatten tops to create a disc shape. Arrange discs on baking sheet 2 inches apart to allow for spreading. Bake for 8 minutes then let cool on baking sheet for 5 minutes before moving to wire rack to cool completely.
- While cookies are cooling, melt white chocolate according to package instructions. Drizzle cookies with white chocolate and allow to cool, 5 minutes more.
- Store cookies in air tight container for up to a week.