Forget the Blankie: Make Security Cookies

Mega chocolatey cookies with chunks of semisweet and creamy white chocolate

I sleep better knowing I have a stash of these profoundly chocolate cookies in the freezer.

These cookies are soft in the center, chewy on the outside and huge. The dough is made extra rich with quality cocoa. (I use Guittard Rouge. An unpaid promotion!) And they’re studded with semi-sweet chips and chunks of Lindt white chocolate bar.

Still warm from the oven, the cookies yield their molten chocolate to you unabashedly. I suspect they are also good cold. They have yet to make it that far in my house.

Please note and plan ahead: These cookies must be refrigerated for at least 4 hours before baking. I typically bake a half-dozen or so, then roll the rest of the dough into 2-inch balls and stash them in the freezer. There will come a day that you want/need (let’s not quibble) some of these and you will be immensely happy you can be sat on the couch eating one 15 minutes later.

I sleep better knowing I have these in the freezer. The dough balls will also be happy in the fridge for 5 days as well.

Mega Chocolate Cookies With White Chocolate: Printable!

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Mega Chocolate Cookies with White Chocolate

What You’ll Need:

1 cup (138 grams) whole wheat flour***

1 cup (135 grams) all-purpose flour

1/2 cup (42 grams) cocoa powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup (8 ounces) butter, softened

1 cup (200 grams) granulated sugar

1/2 cup (90 grams) light brown sugar

2 large eggs, lightly beaten

1 teaspoon vanilla

2 cups (320 grams) white and dark chocolate chips and chunks (Mix it up however you choose. For these I did half semi-sweet, half white chocolate chunks from a Lindt white chocolate bar.)

***You can use all white flour if you prefer. I use whole wheat to help cut some of the sweetness.

What You’ll Do:

1. Whisk the flours, baking soda, salt and cocoa together in a medium bowl, being sure to work out any lumps of cocoa.

2. With a hand/stand mixer, cream the butter and sugars until super light and fluffy. Three minutes is a good estimate. Be vigilant about scraping down the sides occasionally. Remember: well-creamed butter and sugar helps yield a chewy cookie.

3. Add the eggs in two additions. Beat until the eggs are absorbed by the batter, about 2 minutes on medium speed. Add the vanilla until just blended. Remember your ABS (always be scraping).

4. Add the flour mixture in two additions. ABS. Stir in the white and chocolate chips.

5. Roll the dough into big balls. Each ball should weigh around 3.5 ounces (about 2-inches x 2-inches).

6. Refrigerate the balls, covered, for four hours. You can also tuck them away in the freezer like the good prepper you are.

7. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. These babies sprrrread, so only 4 to a cookie sheet. Bake for 13-15 minutes, rotate the pan front to back once, until the center is just set. The goal is a center that’s fudge brownie-like. Let them cool on the pan for 10 minutes before moving them to a cooling rack.

8. We tend to bake them on demand in our house, one-by-one in our toaster oven.

Possible additions:

This is an obliging cookie and can take all sorts of additions.

Consider adding 1/2 teaspoon cinnamon to deepen the chocolate flavor.

Have fun with other additions, including: dried cherries, dried cranberries, milk chocolate chips, chunked up pieces of a Lindt intense orange bar (or similar), peanut butter chips, little peanut butter cups and I suppose, if you’re that kind of person, chopped nuts.

Let me know what combinations you try.

How is your world, people of the Substack-sphere? Any good, actually funny things to recommend on TV? Anybody reading anything they can recommend to the assembled crowd here? I’m in the market for an escapist read — the kind I can tuck into before bed when my brain is at half-capacity—if you know what I mean!

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