INSTRUCTIONS
1-Measure all ingredients: Measure all ingredients. One of my favorite things about this recipe is that it requires cold butter – like straight from the fridge. No need to take it out ahead of time!
2-In a mixing bowl fitted with paddle: In a mixing bowl fitted with paddle attachment, add the cold butter and mix on low speed for about 30 seconds. We just to break and loosen up the butter so there should be chunks left; we don’t need to cream it.
3-Add the white sugar and brown sugar: Add the white sugar and brown sugar and mix on medium low speed until they are evenly mixed together, about 10 seconds.
4-Add the white chocolate chunks and mix: Add the white chocolate chunks and mix again on low speed until the chocolate is distributed, about 10 seconds.
5-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, natural cocoa powder, dutch processed cocoa powder, salt and baking powder. Switch to low speed and add the flour mixture. Mix until you get a sandy consistency.
6-In a small bowl, mix together the: In a small bowl, mix together the whole eggs, egg yolk, vanilla extract, and 1 tsp of red food color. Pour this egg mixture to your mixing bowl and mix on low speed until it comes together as a dough and the mixture is pulling away from the sides of the bowl.
7-Portion the dough into 100g pieces and: Portion the dough into 100g pieces and shape each one into a thick puck, about 1 inch (2.5 cm) tall. This helps the cookies bake up thick with crisp edges and a soft, gooey center. If you don’t have a kitchen scale, divide the dough into 12 equal portions. Place the dough pucks in an airtight container and freeze for at least 4 hours, preferably overnight. They can also be stored in the freezer for up to 2 months. Grab a piece or two any time you have a cookie craving!
8-About 20 minutes before you start baking,: About 20 minutes before you start baking, preheat oven to 375℃ (190℃). Put 6 cookie dough in a half baking sheet.
9-Bake for 14 minutes or until the: Bake for 14 minutes or until the edges are set and the centers are still a bit soft. Remember that cookies continue to cook as it cools so don’t overbake them. Leave on the baking sheet for at least 30 minutes. They make look a little raw when they come out – but the residual heat will finish the cooking. This also prevents overbaking your cookies.