Chewy Chocolate Cookies with White Chocolate Chips

Chewy Chocolate Cookies with White Chocolate Chips

Chocolate cookies with white chocolate chips are so simple, decadent and always delicious. These double chocolate cookies have rich flavour with white chocolate and semi sweet chocolate chips in every single bite. I believe on the same night I was making this recipe ay my place, my sister was also making the same recipe at her place. Telepathic sister cookie making! She is the cookie queen and can’t get enough of any kind of cookie.

With this recipe, you will combine cocoa powder, semi sweet chocolate chips and white chocolate chips to create a chocolate lovers cookie dough. After the dough is made, you will want to drop these cookies from a cookie/ice cream scooper onto a parchment paper lined cookie sheet. About 12 of each should fit on 3 sheets for a total of 36 cookies. It seems like a lot, trust me, it’s not!

What I always do is freeze one pan of these chewy chocolate cookies…for emergencies right? Just let them cool after baking and then transferring them to an airtight container, these are the ones I use. Then I can have a decadent chocolate treat whenever I please.

CHOCOLATE:

I like to use the white chocolate and semi sweet chip-its by hershey – I think that Hershey’s Chip-it brand of chocolate is the best, and most affordable when it comes to baking. That being said, you could go to that extra level and go to Gourmet Warehouse and get their chocolate, and chop it up to add to this cookie dough. It’s a giant possibility if you are an avid baker – you know what I’m talking about and you have a bag in your cupboard.

COCOA POWDER:

I grew up using Fry’s Cocoa Powder and it’s the only one I will use. It’s conveniently in most grocery stores, a good price point and overall it does the job well. If you know of a better one, please comment below! I’d love to hear suggestions.

ICE CREAM SCOOPS:

How the ice-cream scoops changed my whole world with cookies…part 1! The ice cream scoop, yes! With the little side button that swipes it off into a neat dough ball onto the sheet, with no mess on your hands what-so-ever??? Yeah, that one is what I’m talking about. If you don’t know what I’m talking about, please, get a set of them in your life right now. You will seriously use them over and over, anytime you make cookies and you will thank me later! Heres a link to get some delivered to your door this week.

Chewy Chocolate Cookies with White Chocolate Chips
Yield: 36 Cookies

Chewy Chocolate Cookies with White Chocolate Chips

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 2 minutes
Total Time: 27 minutes

Ingredients

Instructions

1. Preheat oven to 350°F. Using a mixer, cream softened butter and sugar until fluffy, scraping the sides once. Then beating again for 1 minute until fully combined and fluffy.

2. Add eggs one at a time, mixing after each addition. Then mix in vanilla.

3. Place all dry ingredients: flour, cocoa powder, baking soda, salt into the mixer and mix until combined. Gently blend in chocolate chips and white chocolate chips until just combined – on low for 30 seconds or hand mix.

4. Using a cookie/ice cream scoop, drop dough onto cookie sheets (you should fit 12 per sheet). Dot the top of each cookie with 3 white chocolate chips if you'd like them to really show up on top. Bake for 9 to 10 minutes or until cookies are barely done but still soft and chewy, be careful not to burn (it’s hard to tell since they are dark dough!)

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 190

Flourless Banana Chocolate Chip Muffins

Flourless Banana Chocolate Chip Muffins

I don’t know about you but banana chocolate chip anything has my heart. This flavor combo is classic and gives me all the nostalgic feels from my childhood.

The smell of these banana chocolate chip muffins wafting through your home will have the whole family craving a hot muffin right out of the oven. The twist on these are that I’ve incorporated ingredients with more nutritional value – and you will still love them, I promise. 

Using oats to make your own “flour” is extremely easy, nutritious and convenient. Oats are a good source of soluble fiber making them a slow releasing carb. It is a great substitute for white flour! These muffins also contain no granulated sugar and are substituted with maple syrup for sweetness and flavour instead. 

I love having one of these muffins with a coffee in the morning or after dinner when the chocolate craving hits. 

Flourless Banana Chocolate Chip Muffins
Yield: 12 Small Muffins

Flourless Banana Chocolate Chip Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Do you know the muffin man? Who lives down jewelry lane? Neither do I...but I do know this healthy twist on a classic muffin is a winner!

This flavor combo is classic and gives me all the nostalgic feels from my childhood. The smell of these wafting through your home will have the whole family craving a hot muffin right out of the oven.

The twist on these are that I’ve incorporated ingredients with better nutritional value; like oat flour, maple syrup and walnuts – and you will still love them, I promise.

Ingredients

Instructions

PREP:
Preheat oven to 350° F and generously spray the muffin pan with oil (don’t use liners as this batter really sticks to them)

Melt the coconut oil down and set it aside so it can come back to room temperature before being added to the batter.


OATS:
Take 1 ½ cups of oats and add them to a blender or food processor. Blend the oats until they resemble the consistency of flour - a fine powder. If you need to you can stir the oats up after the first blend, and then blend again to get to the right consistency. Set aside.

BANANA:
After they are thawed, unpeel them and thoroughly mash up the very ripe bananas in a small bowl with the back of a fork.

BATTER:
Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add in the blended oats and stir until combined. The batter should be wet! Add in the walnuts and dark chocolate chips and stir again – but don’t overmix.

BAKE:
Transfer the batter into the prepared muffin tins, adding equal amounts to the 12 spaces; they should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 20-25 minutes or until no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let them stand for 5 minutes before using a fork to get the muffins out onto a cooling rack.

Notes

If I can recommend anything it's...

BANANAS: When I have old ripe bananas on the counter, I stick them in the freezer. Then I thaw them out for 5-6 hours on the counter before I need them. I like to use the blackest, ripest bananas for my baking because the flavor you get from using them is unreal. What I do is let them thaw while I’m at work and bake these when I get home or I will let them thaw while I’m sleeping and bake them in the morning!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 150