White rabbit chocolate cookies
These thin and chewy double chocolate cookies have a creamy center made from caramelized white rabbit candies. Crispy and chewy at the same time, they have the perfect texture!
Equipment
- Mixing bowl
- Hand or stand mixer
- Baking trays
- Aluminum foil
Ingredients
- 2 cups (250g) all purpose flour
- 1/3 cup (33g) Dutch-processed cocoa powder
- 1 tsp salt
- 2 tbsp milk powder (optional)
- 1/2 tsp baking soda
- 1 cup (230g) unsalted butter
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 tbsp milk
- 5 oz (140g) semi-sweet chocolate, chopped
- 15 white rabbit candies (or milk candy / white chocolate of your choice)
Instructions
- Preheat oven to 350°F and line a baking tray with aluminum foil
- In a small bowl, add all purpose flour, cocoa powder, salt, baking soda, and milk powder. Whisk together until evenly combined
- In a medium bowl, use a hand mixer or stand mixer fitted with paddle attachment to cream together butter, granulated sugar, and brown sugar until well-incorporated. Add the egg, vanilla, and milk. Mix until well-incorporated, scraping down the sides of the bowl as needed.
- Add 1/2 of the dry ingredients to the wet, and mix on low speed until incorporated. Then, add the remainder of the dry ingredients and mix on low speed until a cohesive dough forms. It should be quite thick.
- Fold in the chopped semi-sweet chocolate. Save a few pieces to press onto the top of the cookies
- Use a cookie or ice cream scoop to form balls of cookie dough about 2 inches wide (70g in weight). You should be able to make about 15 cookie dough balls. Press a white rabbit candy into the top of each ball, along with 1 - 2 pieces of chopped chocolate.
- Place the cookie dough balls 2 inches apart on the baking sheet, as they will spread in the oven. Place in the middle rack and bake for 9 minutes.
- After 9 minutes, open the oven door and lift the edge of the baking tray a few inches up and let it drop. Repeat a few times. The edges of the cookies will crinkle up and create a crispy edge.
- Every 2 minutes, check the cookies and bang the pan. You should do this in total 2 - 3 times, until the cookies have been in the oven for a total of 14 - 15 minutes. They'll be done when the edges are crisp but the center is still soft and puffed up.
- Remove from the oven and let cool on the baking tray for 5 minutes until they have firmed up. Place on a wire tray to finish cooling.
Notes
- Milk powder is optional, but provides a richer flavor
- If you don't have white rabbit candies, you can use any milk candy of your choice, or replace with white chocolate
- You can freeze cookie dough balls and bake later. Simply place them on a tray in the freezer until hardened. Then, store in plastic ziplock bags. Bake for slightly longer than 15 minutes.