I don’t know about you, but I’m a big fan of mall cookies. (You know the ones I’m talking about.) My personal favorite is the Domino Cookie, a fudgy, decadent beast dotted with creamy white chocolate chips. I’ve tried my best to replicate the mall version, though mine is slightly denser and chewier. Serve with milk if that’s your thing. (It’s not my thing, but it can be your thing.)
Yield: ~ 24 cookies Prep Time: 30 minutes Total Time: 1 hour
- 1 cup all-purpose flour
- 1/2 cup bread flour
- 2/3 cup cocoa powder
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (1 1/2 sticks) melted butter
- 1 cup brown sugar
- 2/3 cup white sugar
- 2 eggs, room temperature
- 2 tsp vanilla
- 1 1/2 cups of white chocolate chips (I prefer Guittard), 1 cup whole and 1/2 cup roughly chopped
Preheat oven to 350 degrees.
In a medium-sized bowl, combine flours, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a stand mixer or with beaters, cream butter and sugars until fluffy and lightened in color. (Usually anywhere from 3-5 minutes.) Scrape down the bowl and add eggs, one at time, then vanilla, mixing until just combined.
Add flour mixture to wet ingredients and mix on low until just combined. Stir in 1 cup of whole white chocolate chips, then 1/2 cup of chopped. Chill for 15 minutes.
Scoop the chilled dough in balls (about 2 tbsp each) and place on a baking sheet. Bake for 12 minutes, or until the edges of the cookies are just set. Remove from the oven and let sit on the baking sheet for 5 minutes, then move to a wire rack to cool.