Midday Fix: Chocolate sunshine surprise cookies

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Emily Carrara

Gold Medal Flour Scratch Bakers Cookie Challenge
DuPage County Fair

To enter the contest:
(630) 668-6636 extension 211

Chocolate Sunshine Surprise Cookies

White Chocolate Brownie:

1 3/4 cups white chocolate chips, divided
5 Tablespoons unsalted butter
2 large eggs
1 cup sugar
2 teaspoons pure vanilla extract
1 cup Gold Medal All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon table salt

Preheat oven to 350 degrees F. Line an 8×8-inch square pan with parchment paper. Melt 3/4 cup of white chocolate chips and 5 Tablespoons of butter over medium low heat until combined. Set aside chocolate mixture to cool to room temperature. Mix together eggs, sugar and vanilla in a large bowl. Pour in white chocolate mixture and whisk until combined. Gently fold in Gold Medal all-purpose flour, baking powder and salt. Next, fold in remaining white chocolate chips. Spread into pan and bake for 20 to 25 minutes or until set (when you shake the pan the center of the brownies doesn’t move). Let brownies cool in pan and then place in freezer for at least an hour.

Chocolate Cookie

1 1/2 cups Gold Medal All-Purpose Flour
3/4 cup Dutch processed cocoa
1/2 teaspoon baking soda
14 Tablespoons unsalted butter
1/2 cup sugar
3/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon table salt
2 teaspoons pure vanilla extract
2 white chocolate baking bars, coarsely chopped

Preheat oven to 375 degrees F and line baking sheets with parchment paper. Combine Gold Medal all-purpose flour, cocoa, and baking soda in bowl and set to the side. In a large bowl, microwave 10 Tablespoons of butter until melted. Then add the remaining 4 Tablespoons of butter to cool the butter. After about 5 minutes (or until the butter is cool to the touch), add both the sugar and brown sugar to the bowl and whisk to combine. Whisk in the egg, egg yolk, salt, and vanilla extract. Whisk for 30 seconds and let rest for 2 minutes. Repeat this process twice. Slowly add the previously combined flour, cocoa and baking soda. Fold in the chopped white chocolate chunks. Remove the white chocolate brownies from the freezer and cut into 1×1 each pieces. Scoop out about 3 Tablespoons of the cookie dough (or use a #24 cookie scoop). Flatten the dough in your hand. Place a brownie piece in the middle of the dough and fold up the sides of the dough so that the brownie is completely covered with cookie dough. Place on the baking sheet and flatten slightly with the palm of your hand. With 6 cookies on the baking sheet, bake for 10 to 14 minutes until the center of the cookie is set and the cookie looks dry. Bake one tray of cookies at a time. When cookies are done, place the baking sheet on a wire rack to cool.


Latest News

More News