Crunchy on the outside and soft on the inside, the cocoa and white chocolate cookies are irresistible biscuits with an intense and enveloping taste, perfect for those who love the contrast between bitter cocoa and the sweetness of chocolate. This cocoa cookie recipe is simple and quick to prepare: no special tools or resting times are needed, just mix, shape into balls, and bake to get fragrant homemade American cookies.
The classic American cookies are known for their practicality and rustic, inviting look: the dough doesn’t need to be shaped precisely, but it spreads naturally during baking, creating that slightly irregular texture that makes them so iconic, as already experimented in the recipe for crumbl cookies or coconut cookies. In this version, I enriched the cocoa cookies with white chocolate chips for a taste and color contrast that makes them even more special.
Another advantage? These cocoa and white chocolate cookies turn out perfectly even in a gluten-free version: just replace all-purpose flour with superfine rice flour to get equally tasty cookies (if you are celiac, you can check out the gluten-free cookie recipe).
Prepare them for breakfast, a delicious snack, or to share: once baked, these cocoa cookies will win everyone over at the first bite!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 193.18 (Kcal)
- Carbohydrates 23.46 (g) of which sugars 13.41 (g)
- Proteins 2.88 (g)
- Fat 10.71 (g) of which saturated 5.59 (g)of which unsaturated 2.73 (g)
- Fibers 0.86 (g)
- Sodium 143.89 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Cocoa Cookies with White Chocolate Chips
If you are celiac, you can replace all-purpose flour with the same weight of superfine rice flour. Check that the following ingredients have the label “gluten-free”: rice flour, bitter cocoa, vanillin, white chocolate chips.
- 7 tbsps butter (soft)
- 1 egg (medium)
- 2 1/2 tbsps sugar
- 1/3 cup brown sugar
- 1 1/16 cup all-purpose flour (or superfine rice flour for gluten-free)
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 packet vanillin
- 3/4 cup white chocolate chips
- 2 pinches salt
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Baking tray
- Parchment paper
How to Prepare Cocoa Cookies with White Chocolate Chips
To prepare the cocoa and white chocolate cookies, you need soft butter that can be easily worked with a spoon. To achieve this consistency, cut it into pieces and leave it at room temperature for about 30 minutes. To speed up, you can place it in the oven with the light on for 10-15 minutes. Transfer it to a bowl and add the brown sugar and regular sugar (1). Also, add a good pinch of salt to enhance the flavor of the other ingredients. Mix vigorously with a wooden spoon until a slightly grainy cream forms (2). Then add the egg (3).
Continue to mix with the spoon to incorporate it into the butter (4). Then add the dry ingredients: the all-purpose flour (or superfine rice flour), the unsweetened cocoa, the vanillin, and the baking soda (5). Work the mixture with the spoon to thoroughly incorporate the powders. This requires some strength as the dough is quite firm, but it doesn’t need to be worked for very long. Once you get a homogeneous mixture, also add the white chocolate chips (6), setting aside a tablespoon or two to decorate the cookies on the surface. If you can’t find white chocolate chips in stores, you can use white chocolate bars, chopping them roughly with a knife.
Mix carefully to distribute them throughout the dough (7). Line a baking tray with parchment paper. With slightly damp hands (the dough is quite sticky), form 12 balls slightly larger than a walnut (8) and place them well apart on the baking tray (9).
Decorate them with the white chocolate chips set aside, pressing lightly to make them adhere and to give the cookies a slightly flattened shape (10). Bake the cocoa cookies in a preheated oven at 355°F (180°C) for 15-18 minutes. Then remove them from the oven (11) and let them cool completely before removing them from the tray. It is normal for them to be slightly soft in the center when just taken out of the oven, but they will become crunchy on the outside and slightly soft inside as they cool.
You can serve the cocoa and white chocolate cookies for breakfast or as a snack, or as a sweet break during the day.
Storage
The cocoa and white chocolate cookies keep perfectly at room temperature for 4-5 days, stored in an airtight container or a tin box: this way they maintain their typical crunchy outside and soft inside consistency.
Tips
Do not overwork the dough: this way the cookies will remain soft and not hard after baking.
Leave space between the balls on the tray: homemade American cookies will naturally expand in the oven.
For a celiac-friendly version, try the variation with rice flour to get equally delicious cocoa cookies without gluten.
FAQ
How do you get soft-centered cocoa cookies?
Do not overbake them: remove from the oven when the edges are set but the center is still slightly soft. They will reach the perfect consistency as they cool.
How to substitute flour for a gluten-free version?
You can use superfine rice flour in the same quantities to prepare well-done gluten-free cocoa cookies.
Why do cookies spread while baking?
It’s a typical characteristic of American cookies: the unshaped dough expands naturally in the oven creating the classic shape.
Can I use chocolate pieces instead of chips?
Of course, the result will be more rustic but perfect for even more indulgent homemade cocoa cookies.
