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–+ servings
Total Time :45 minutes
Servings: 15

INGREDIENTS
 

  • 15 white chocolate pralines or squares

Batter:

  • 1/2 cup/115 grams unsalted butter, at room temperature
  • 1/4 cup/70 grams granulated sugar
  • 3/4 cup/115 grams light brown sugar
  • 1 large egg
  • 1 1/4 cups/160 grams all-purpose flour
  • 1/3 cup/40 grams unsweetened cocoa powder
  • 1/2 teaspoon/2 grams baking powder
  • 1/4 teaspoon/1 gram baking soda
  • 1/2 teaspoon/2 grams kosher salt
  • 3.5 ounces/100 grams milk chocolate, chopped

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and beat until fully incorporated.
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt into the bowl. Mix on low speed just until the dry ingredients are fully absorbed and a cohesive dough forms. Do not overmix. Add the chopped milk chocolate and mix briefly until evenly distributed. Cover the bowl and chill the dough for 20 minutes.
  • Heat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
  • Using a cookie scoop or tablespoon, portion the dough into 15 balls (about 1.4 ounces/40 grams each). Flatten each ball slightly, press a white chocolate praline or square into the center, then wrap the dough around it and roll into a smooth ball.
  • Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart. Bake until the edges are set but the centers are still soft and slightly puffed, 9 to 10 minutes. The cookies will appear underbaked but will continue to set as they cool.
  • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve once the centers have firmed up slightly but are still gooey.