Swirl Dip Chocolate Chip Xmas Cookies | Recipeish | Gustus Vitae
Yield: About 25 cookies.
Time Estimate: 35 Minutes, including 8-10 unattended.
Storage Notes: Can be kept in a cookie jar for up to 5 days.
Difficulty: Easy.
Adding a rich coating of swirled white and milk chocolate to these already decadent crème brûlée cookies makes them crazy delicious, the kind of treat people remember long after the party’s over.
Box them up as thoughtful host gifts or pile them high on a Christmas dessert table—but be smart and save one for yourself before they’re gone.”
Ingredients
- 1 1/2 Cups All Purpose flour
- 2 Tins Caramel Crème Brûlée Cane Sugar
- 1/2 Cup packed brown sugar
- 1 Stick (1/2 cup) unsalted butter
- 2 Eggs
- 1 Cup rough chopped walnuts
- 3 Cups chocolate chip cookie chips
- 1 Cup white chocolate chip cookie chips
- 1/2 Tsp baking soda
- 1/2 Tsp California Sea Salt
Directions
- Preheat oven to 375F and cube butter into a stand mixer.
- Begin beating butter and add in both tins of Caramel Crème Brûlée Cane Sugar, creaming for about 5 minutes on low speed.
- Add eggs, one at a time, continuing to mix on low speed.
- While the eggs are being incorporated, quickly whisk together flour, baking soda, and California Sea Salt.
- A bit at a time, add in flour mix, continuing to stir on low until thoroughly mixed.
- Remove the bowl from the stand mixer, and fold in walnuts and 2 cups of chocolate chip cookies.
- Scoop out a rounded Tbs a time of batter, and arrange on ungreased baking trays with about 1" of space between each dollop.
- Woking in batches as needed, bake for 8-10 minutes, or until just beginning to brown.
- Remove and allow to cool for 2-3 minutes, before moving in batches to a tray.
- In a medium sized high walled microwave bowl, pour 1 cup chocolate chips on one side, and 1 cup of white chocolate chips on the other.
- Microwave on low for 1 minute, before checking and gently stirring with a chopstick. If needed, microwave for a further 30 seconds.
- Remove from microwave, gently stirring again.
- One at a time, quickly dip about half of each cookie into the swirled melted chocolate, then transfer to a cooling rack. Repeat until all cookies are half coated.
- Allow cookies to cool for at least 2 minutes to fully set.
- Serve on a platter with plenty of glasses of ice cold milk, and devour.