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!
Author:Addie Gundry
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.
