Decadent White Chocolate Cocoa Drop Cookies
Indulge in the rich, chocolatey goodness of these Decadent White Chocolate Cocoa Drop Cookies, inspired by the classic Toll House recipe. This version doesn't hold back on the cocoa powder, ensuring a deeper chocolate flavor in every bite. The combination of smooth white chocolate chips and bold cocoa creates a luxuriously chewy cookie that's simply irresistible. Perfect for holiday gatherings, afternoon snacks, or any time you crave a chocolate delight, these cookies will surely become a favorite among family and friends. With a generous yield of 48-60 cookies, there's plenty to share—or keep for yourself!
N/A
Servings
80
Calories
10
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (measured and sifted)
baking cocoa
2/3 cup (measured)
baking soda
1 teaspoon (measured)
salt
1/4 teaspoon (measured)
butter or margarine
1 cup (softened to room temperature)
granulated sugar
3/4 cup (measured)
brown sugar
2/3 cup (packed)
vanilla extract
1 teaspoon (measured)
large eggs
2 (at room temperature)
white chocolate chips
2 cups (measured)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3
In a large mixing bowl, beat the softened butter (or margarine), granulated sugar, brown sugar, and vanilla extract using an electric mixer on medium speed until creamy and well blended.
4
Add the eggs to the butter mixture, one at a time, beating well after each addition to create a smooth batter.
5
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
6
Gently fold in the white chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.
7
Using a tablespoon or well-rounded teaspoon, drop the cookie dough onto ungreased baking sheets, leaving enough space between each cookie to allow for spreading.
8
Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft.
9
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Nutrition Information
4
Fat
11.2
Carbs
1.2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the yield of the Decadent White Chocolate Cocoa Drop Cookies recipe?
This recipe makes a generous yield of 48 to 60 cookies.
What temperature is required to bake these cookies?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How much cocoa powder is used in the recipe?
The recipe calls for 2/3 cup of baking cocoa.
Can I use butter or margarine for these cookies?
Yes, the recipe allows for 1 cup of either softened butter or margarine.
How much white chocolate chips should I add?
You should fold in 2 cups of white chocolate chips.
What is the calorie count for one cookie?
Each cookie contains approximately 80 calories.
How much fat is in a single cookie?
There are 4 grams of fat per serving.
What are the total carbohydrates per cookie?
Each cookie has 11.2 grams of carbohydrates.
How much protein is in these cookies?
Each cookie provides 1.2 grams of protein.
How long do the cookies take to bake?
They should be baked for 9 to 11 minutes.
Should the baking sheets be greased?
No, the instructions specify using ungreased baking sheets.
How long should cookies cool on the sheet before moving to a wire rack?
Let them cool on the baking sheets for 2 minutes before transferring them to wire racks.
What is the first step in preparing the cookie dough?
The first step is to whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl.
How should I incorporate the eggs into the batter?
Add the eggs to the butter mixture one at a time, beating well after each addition to create a smooth batter.
Should the flour mixture be added all at once?
No, the flour mixture should be added gradually to the butter mixture while mixing on low speed.
How do I shape the cookies on the baking sheet?
Drop the cookie dough by tablespoon or well-rounded teaspoonfuls onto the baking sheets.
What is the texture of these Decadent White Chocolate Cocoa Drop Cookies?
The combination of white chocolate and cocoa creates a luxuriously chewy cookie.
What kind of sugar is used in this cookie recipe?
The recipe uses a combination of 3/4 cup granulated sugar and 2/3 cup packed brown sugar.
Is there vanilla in these cookies?
Yes, the recipe requires 1 teaspoon of vanilla extract.
How do I know when the cookies are finished baking?
The cookies are done when the edges are set but the centers remain soft.
What flavor profile do these cookies have?
They offer a deep chocolate flavor from the baking cocoa complemented by smooth white chocolate chips.
What classic recipe inspired this version?
These cookies are inspired by the classic Toll House recipe but use more cocoa for a deeper flavor.
For what occasions are these cookies suitable?
They are perfect for holiday gatherings, afternoon snacks, or any time you crave a chocolate delight.
How much baking soda is required for the dough?
The recipe calls for 1 teaspoon of baking soda.
How much salt is included in the dry ingredients?
The recipe includes 1/4 teaspoon of salt.
What temperature should the eggs be when starting?
The eggs should be at room temperature before adding them to the batter.
What tool is recommended for mixing the butter and sugars?
An electric mixer on medium speed is used to beat the butter and sugars until creamy.
How should the white chocolate chips be added to the dough?
Gently fold in the white chocolate chips with a spatula or wooden spoon until evenly distributed.
Is it necessary to use a wire rack for cooling?
Yes, moving the cookies to wire racks after an initial 2-minute cooling period on the sheet helps them cool completely.
What are some tags associated with this recipe?
Associated tags include cookies, white chocolate, cocoa, drop cookies, dessert, and chocolate.