To talk of decadent white chocolate treats but withhold all the corresponding recipes would be terribly cruel.
Inspired by the myriad shades of chocolate that color the culinary world, I wanted to create a cookie that celebrated as many facets of these revered beans as possible. Not just in chips or chunks, but in powdered format, and even sticky syrup too. The results came out exceptionally tender, chewy beyond my wildest dreams, and utterly, thoroughly, chocolatey. Though I would never tempt fate to suggest that these darker, richer morsels could replace traditional chocolate chip cookies altogether… Let’s just say that the classics have some serious competition to contend with now.
Chocolate Quartet Cookies
I wanted to create a cookie that celebrated all types of cacao. Not just in chips or chunks, but in powdered format, and even sticky syrup too. The results came out exceptionally tender, chewy beyond my wildest dreams, and utterly, thoroughly, chocolatey.
- 2 Cups All Purpose Flour
- 1/2 Cup Natural Cocoa Powder
- 1/2 Cup Granulated Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1/2 Cup Semi-Sweet Chocolate Chips or Chunks
- 1/4 Cup Vegan White Chocolate Chips
- 2/3 Cup Natural Chocolate Syrup
- 1/2 Cup Olive Oil
- 1 Teaspoon Vanilla Extract
- Preheat your oven to 350 degrees and line two baking sheets with either parchment paper or sillicone baking mats
- In a medium bowl, whisk together the flour, cocoa, sugar, baking soda, and salt so that all of the dry goods are evenly distributed throughout the mixture. Add in both kinds of chocolate chips and toss to coat.
- Separately, combine the chocolate syrup, oil, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly. Portion out cookies with a medium-sized ice cream scoop, and place them with at least 1 1/2 inches between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so I usually bake about 8 or 9 per sheet.
- Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.
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Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 179mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
11 thoughts on “Cacao Concerto”
Just baked molasses cookies today, but these sound (and look) pretty darn good, too. Merry Christmas/happy holidays, Hannah.
So making these!!
Wow! That’s a whole lot of chocolate indeed. But I, for one believe that when it comes to chocolate, the more the better 😊
Wow,those look so tempting:)
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Yum, these look wonderful and really make me want to get into baking. Thanks!
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I think it must be very delicious to be your friend! Love this recipe!
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Awesome recipe. So..you don’t need any butter at all? ❤️
Nope, no need for butter when olive oil does the trick here!