13 May Chocolate White Chocolate Chip Cookies
Dry Ingredients:
1 Cup (160g) Cloud 9 APBF
¼ Cup (30g) Cocoa Powder
½ Tsp (2.5g) Baking Soda
Wet Ingredients:
½ Cup (113g) Butter, softened
⅓ Cup + 2 Tbsp (92g) Sugar
⅓ Cup + 2 Tbsp (92g) Brown Sugar
1 Egg (50–52g)
1 Tbsp (15g) Milk
½ Cup (85–90g) White Chocolate Chips
Batch Yield: ~24 cookies, scaled at 35g each
Method:
- Preheat oven to 350°F
- In a small bowl, sift dry ingredients, set aside
- In a medium-sized bowl, cream butter and sugar together
- Add your egg to your butter and sugar mixture and mix until almost combined
- Add milk to your butter and sugar mixture, mix until well combined
- Add your sifted dry ingredients in three stages until fully combined
- Mix in white chocolate chips until evenly distributed throughout the dough
- Scoop into 35g balls and place on parchment-lined cookie sheets
- Bake for 12–15 mins on the middle oven rack
- Enjoy fresh out of the oven!
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.