black + white chocolate cookies
These cookies taste like an Oreo and a brownie had a baby. They are beyond soft and fudgy. The secret to these cookies is the black cocoa powder!
Ingredients
- ½ cup butter room temp
- ¾ cup cane sugar sub granulated sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
- 3 egg whites
- ¾ cup black cocoa powder
- ½ cup gluten free flour loosely scooped, I use bob's red mill
- 1 white chocolate bar cut into chunks, I use Lindt
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- With the paddle attachment, beat together the butter, sugar, vanilla and salt until light and fluffy.
- Add the egg whites one at a time and beat until smooth between each addition about 2 minutes. This is important, if you add them all at once, your egg whites will not combine properly into batter.
- Beat in the cocoa, mix until just combined. Add flour and baking soda and mix. Fold in the chocolate chunks. Do not overmix.
- Scoop cookie dough balls in about 2-3 tablespoons onto a parchment lined cookie sheet. Sprinkle with more chopped white chocolate.
- Stick the pan in the freezer for about 5-8 minutes then put it straight into the oven.
- Bake for 10 minutes and repeat with remaining dough. Allow cookies to fully set before moving off of pan - about 5 minutes. When you bake them, bake for no longer than 10 minutes.