Ingredients
230 g cold butter, cubed
160 g white sugar
160 g brown sugar
450 g white chocolate chips or chunks
470 g all-purpose flour
25 g cocoa powder (10 g black cocoa, 15 g regular cocoa)
1 tsp salt
3 tsp baking powder
2 large eggs
1 egg yolk
1 tsp vanilla extract
20–30 ml red color paste (or to preference)
Instructions
- Place cold butter cubes in a stand mixer with the paddle attachment and beat until broken down.
- Add sugars and white chocolate chips, mixing until combined.
- In a separate bowl, whisk together flour, cocoa powders, baking powder, and salt. Add this dry mixture to the butter mixture and mix on medium speed.
- Whisk eggs, egg yolk, vanilla, and red color paste in a small bowl. Pour into the mixer and blend until dough forms.
- Portion dough into 125 g balls and freeze at least 3 hours or overnight.
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Bake frozen dough balls for 16–18 minutes, until tops are lightly browned and bottoms crisp.
- Cool on the tray — cookies will firm up as they cool.
Notes
- For smaller cookies, portion dough into 60 g balls and bake 10–12 minutes.
- Black cocoa powder deepens flavor and color, but regular cocoa works fine on its own.
- Dough can be frozen up to 2 months — bake straight from frozen.
- Prep Time: 20 minutes (+3 hours freezing)
- Cook Time: 16–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (125 g dough)
- Calories: 520
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 90 mg
