Previous
Chocolate Chip Cookies ‘n’ Cream
I love this cookie recipe because it’s like having one of my all-time favorite ice cream flavors in a bite-size form. The smooth and creamy texture gets me every time!
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: Makes 18 to 20 cookies 1x
- Category: Bakery
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon whole milk
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
Instructions
- In a large bowl, combine the flour, cocoa powder, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla and beat until well combined.
- Add the flour mixture to the sugar mixture and beat until well combined.
- Stir in the milk, then fold in the white chocolate chips and dark chocolate chips.
- Cover and refrigerate for 4 hours or overnight.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit while the oven is heating.
- Using a cookie scoop, shape the dough into 2-inch balls and place them on the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set.
- Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool for 5 minutes more before serving.
