Name: White Chocolate Chip Brownie Cookies
Prep time: 15 min
Cook time: 16 min
Total time: 41 min
Yield: 3
Cuisine: American
Ingredients: 4 ounces unsweetened Baker's chocolate, chopped; 1 1/2 cup semisweet chocolate chips; 3/4 cup unsalted butter; 1/2 cup flour; 1/2 teaspoon baking powder; 1 teaspoon salt; 4 eggs; 1 tablespoon, plus 1 teaspoon vanilla extract; 1 1/2 cups white sugar; 4 teaspoons espresso powder (optional); 2 cups white chocolate chips

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WHITE CHOCOLATE CHIP BROWNIE COOKIES – These beautiful fudge-like cookies are sure to satisfy your chocolate cravings.

First of all, White Chocolate Chip Brownie Cookies are so pretty. They have the cracked surface and sheen you would expect to see with classic brownies, but in cookie form.

They are also delicious, the answer to any chocolate craving. They are incredibly soft and rich. I recommend serving them with a glass of milk.

If you want to make White Chocolate Chip Brownie Cookies even more chocolaty, replace 1/2 cup of the white chocolate chips with 1 1/2 cups of semisweet chocolate chips. Who doesn’t love more chocolate?

This recipe calls for espresso powder. If you don’t have that on hand, or don’t want to use it, you can substitute unsweetened dutch processed cocoa. You could also leave it out all together.

Store White Chocolate Chip Brownie Cookies in an airtight container for 2-3 days.

Do you love brownies? Try Jo’s Famous Brownies or Marshmallow Fudge Brownies.

Here’s what you need to make White Chocolate Chip Brownie Cookies…

Unsweetened Baker’s chocolate
Semisweet chocolate chips
Unsalted butter
Flour
Baking powder
Salt
Eggs
Vanilla extract
White sugar
Espresso powder (optional)
White chocolate chips

White Chocolate Chip Brownie Cookies

Yield: 3 1/2 dozen

Prep Time: 15 minutes

Cook Time: 16 minutes

Cool Time: 10 minutes

Total Time: 41 minutes

WHITE CHOCOLATE CHIP BROWNIE COOKIES - These beautiful fudge-like cookies are sure to satisfy your chocolate cravings.

Ingredients

4 ounces unsweetened Baker's chocolate, chopped
1 1/2 cup semisweet chocolate chips
3/4 cup unsalted butter
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
4 eggs
1 tablespoon, plus 1 teaspoon vanilla extract
1 1/2 cups white sugar
4 teaspoons espresso powder (optional)
2 cups white chocolate chips

Instructions

Preheat oven to 325, and line 2 baking sheets with parchment paper.
In a medium-sized microwaveable bowl add the chopped unsweetened Baker's chocolate, semisweet chocolate chips, and butter.
Mircrowave for 30 seconds at a time, stirring after each interval, until completely melted and smooth. Set aside.
In a small bowl add the flour, baking powder, and salt. Whisk to combine and set aside.
In a stand mixer add the eggs, vanilla, sugar, and espresso powder. Using the whisk attachment, whisk on medium speed for 4 minutes, until the mixture is very light in color.
With the stand mixer on low speed, add in the melted chocolate mixture in a contant stream (the chocolate should be warm and pourable, not hot). Mix until just barely combined, scraping down the sides of the bowl as needed.
Take the bowl off the stand mixer. Fold in the flour mixture. Carefully fold in the white chocolate chips.
Using a 2 tablespoon sized scoop, portion out the batter onto the prepared baking sheets about 2 inches apart. If the batter is too runny to scoop and hold shape, wait about 5 minutes. It should begin to solidify.
Once you've mixed and scooped the batter, you're going to want to bake them as soon as possible.
Place both baking sheets in the oven. Bake for 15-16 minutes. Halfway through rotate the baking sheets back to front and trading the top baking sheet with the bottom baking sheet.
Let the cookies cool completely on the baking sheet.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 86mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 2g

Nutritional information is provided as a courtesy and is only an estimate.