Thursday, April 17, 2014

Dark Chocolate White Chocolate Chunk Cookies with Sea Salt....#improv

It's the third Thursday of the month...this can only mean that it's an Improv day! Improv is a monthly blogger challenge put forth by the lovely Kristen of Frugal Antics of a Harried Homemaker. Each month Kristen gives us two seasonal ingredients with which we are to create something wonderful. This month our theme is Ebony and Ivory!

Of course I went for the chocolate....why wouldn't I? Actually, a few months ago I had created a Sea Salted Dark Chocolate Cookie. I loved them, but I forgot to write the recipe down and I couldn't remember where I got the inspiration. So, I Googled. What I found was a pretty good sounding cookie from a certain Martha Stewart. You can find her recipe here ------ >  XXX  Of course I had to put my spin on things (not to mention make it an Ebony and Ivory themed cookie), so I changed it up. Here's what I made:

Dark Chocolate White Chocolate Chunk Cookies with Sea Salt

1 cup flour
1/2 cup dark cocoa (I used Hershey's Special Dark)
1/2 teaspoon baking powder
1/2 teaspoon sea salt, plus more for sprinkling
1 1/2 cups granulated sugar
1/2 cup coconut oil
2 eggs, room temperature
1 teaspoon vanilla
1/3 cup dark chocolate chips (60% Cacao), melted
2 teaspoons espresso powder or instant coffee
1/2 cup good quality white chocolate chips
2 oz good quality white chocolate, chopped

Preheat oven to 350 degrees F; line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, beat the sugar and the coconut oil for several minutes or until light. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Stir the espresso powder into the melted chocolate and add to the sugar mixture. Fold in the flour/cocoa mixture just until completely blended; stir in the white chocolate chips and chopped white chocolate. 

The coconut oil can make the cookies spread, so be sure to chill the dough for a few minutes after you've dropped them on the cookie sheet. 

Drop the dough by tablespoons (I use a cookie scoop) onto the prepared pan. Sprinkle each mound of cookie dough with a little sea salt. Chill the dough for a few minutes before baking (so the cookies don't spread too much), then bake for 10-12 minutes. Let them cool on the pan for about 5 minutes before transferring them to a wire rack.

It might be worth your while to pour a glass of milk before you dig in....

Perfectly fudge-y in the middle.

Okay--wipe the crumbs off and let's take a look at what everyone else is making---


  1. If you could just pass over about a dozen of these cookies....that fudgy middle and all of the white chocolate chunks have me drooling on my keyboard.

  2. ack! You have exposed my weak spot! How I love a fudgy-cakey dark-chocolate cookie with melty-creamy white-chocolate chunks in it.
    ~heavy sigh~