White Chocolate Chip-Chocolate Cookies

Did someone say chocolate-chocolate chip cookies?!?

'cause I've got cookies for you!

The video recipe posted on Instagram has been sponsored by Oster. All opinions are mine. #sponsored

Do you ever get that funny feeling that starts in your stomach and shoots right to your brain?! That urge to rush to the kitchen to bake and EAT a chewy and fudgy, oven-warm and melty chocolate chip cookie?!? Right. NOW!!!😍

There is no sitting around for me when this craving hits me. And honestly I can get very restless, especially when the best cookie recipe asks for room temperature ingredients for thicker and fluffier cookies. Ugh, the dreadful wait 😩

But not today! I've got this new hand mixer by Oster, with HeatSoft Technology which uses gentle heat to bring cold ingredients to room temperature while mixing. Simply ingenious, right?!? Now I can start baking my cookies right away. No waiting at all! I'm loving it.

Make sure to check out the video recipe for these cookies I posted on my Instagram page. Here it is: https://www.instagram.com/p/BoHllEihfic  😘

INGREDIENTS:

YIELD: about 20 cookies

1. • 4 oz (115 gr) of unsalted butter (at room temperature)
   • 1/2 cup (100 gr) of brown sugar
   • 1/4 cup (50 gr) of sugar 
   • 1 egg
   • 1/2 teaspoon of vanilla extract
   • 1 cup (140 gr) of all purpose flour
   • 1/4 cup (30 gr) unsweetened cocoa powder 
   • 1 teaspoon of baking soda
   • 1/4 teaspoon of  sea salt
   • 3/4 cup (150 gr) of white chocolate chips, plus a handful for topping

PREPARATION: 

TIME: 10 minutes to prepare, 20 minutes inactive, 10 minutes to bake

In a large bowl, cream the butter with the white and brown sugar, with a blender or mixer if you have it, until soft and fluffy.

Add the egg and the vanilla extract. Blend well, until smooth.

In a separate bowl whisk together the flour, cocoa powder, salt, and baking soda. 

Gradually blend in the dry ingredients to the wet. 

Do not overmix. Mix until just incorporated.

Add the white chocolate chips and fold. 

Scoop the dough onto baking sheet lined with parchment paper, using a one tablespoon size spoon. 

Leave enough space between the cookies. Make about 20 cookies. 

Add some chocolate chips on top if you'd like, to decorate.

You can refrigerate the dough for about 20 minutes before baking for a thicker cookie result. Or if you bake them in two batches, refrigerate the second while you wait for the first to bake.
Bake the cookies at 350° F (175° C) for about 11 minutes. Cookies will still look a little undercooked and soft. Let them cool and they will harden. 

Enjoy!