Chocolate Caramelized White Chocolate Cookies are extra delicious thanks to cocoa powder, a hint of cinnamon, and caramelized white chocolate! Everyone loves this recipe for these extra special cookies!
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These gourmet Chocolate Caramelized White Chocolate Cookies are bakery style cookies made right in your kitchen! They are chocolate cookies packed with chunks of sweet, caramel-like caramelized white chocolate.
Caramelized white chocolate is white chocolate that has been slow roasted in the oven. It deepens in color and flavor and can be enjoyed as is or added to different desserts. I added it to chocolate cookies for this recipe and they turned out to be a chocolate dream!
I used my Inside Out Chocolate Chip Cookies as the base for this recipe. For more chocolate cookie recipes, try my Double Chocolate Cookies with Toasted Pumpkin Seeds and Caramel Stuffed Brownie Crinkle Cookies.
Why We Love This Recipe
- Caramelized white chocolate is easy to make and makes these cookies extra special and unique. The cookie dough is easy to make and doesn’t require any chill time!
- You’ll love the crispy edges and chewy middles of these chocolate cookies!
- It’s worth mentioning again how chocolatey these are! They are made with a cocoa based dough and studded with caramelized white chocolate.
WHAT IS CARAMELIZED WHITE CHOCOLATE?
Caramelized white chocolate is white chocolate that caramelizes while it’s slow roasted in the oven. It gets stirred frequently and turns into a creamy, decadent, must-try treat!
The finished product tastes like white chocolate, but has a much richer, nuttier flavor from the roasting process. It tastes like both butterscotch/caramel taste.
I had been wanting to make caramelized white chocolate for so long and finally did recently. Now I’m definitely hooked on the process and the final product. Check out my Shortbread Cookie with Caramelized White Chocolate Ganache for another decadent dessert recipe.
HOW TO USE CARAMELIZED WHITE CHOCOLATE
In this recipe, we pour the caramelized white chocolate into the bottom of a bread tin lined with parchment paper. Once it hardens, we chop it up and use it in place of chocolate chips in these chocolate cookies. That said, there are so many other ways to enjoy caramelized white chocolate! Try it:
- As a Chocolate Bar: Pour it into a chocolate bar mold or into the bottom of a bread tin lined with parchment paper and refrigerate it until it hardens.
- In Buttercream Frosting: Pour caramelized white chocolate into some whipped butter and add some powdered sugar and you get caramelized white chocolate buttercream! Use it to frost everything from cupcakes to cakes to brownies like these Irish Cream Brownies with Caramelized White Chocolate Buttercream by Fifteen Spatulas.
Equipment
- WHITE CHOCOLATE: It’s the only ingredient and you’ll want to make sure you use a good quality white chocolate. Check the package to make sure it’s at least 30 percent cocoa butter. The higher the amount of cocoa butter means it will melt more easily and evenly.
- A BAKING SHEET: A rimmed baking sheet is all you need. You can line it with a silicone baking mat or parchment paper or choose not to line it. I used my baking mat because it doesn’t move around. If you use parchment paper, you’ll just need to hold onto it when you stir the chocolate.
- A SPATULA: Use a spatula to stir the chocolate and to spread it evenly as it bakes. You may also want to have a butter knife handy to scrape the white chocolate off the spatula and back onto the tray after each stir.
Instructions
Preheat oven to 250 F. Roughly chop the chocolate and spread it evenly on the baking sheet. Place tray in the oven for five minutes.
After the first five minutes, take the tray out and stir the white chocolate. Make sure that all the chocolate gets stirred/moved around so that it bakes evenly. After stirring it, make sure it’s spread out evenly.
Bake ten more minutes and stir again. The chocolate may look stiff and kind of bumpy/ugly when you take it out of the oven, but it’ll get smooth after you give it a good stir.
Continue this process for a total of 40-45 minutes. The time will vary slightly depending on the white chocolate you use and your oven. For this reason, make sure to pay close attention to the color changes throughout the process. You want it to be golden-brown and similar to but not quite as brown as peanut butter.
Pour the white chocolate into a loaf pan lined with parchment paper. Place it in the fridge to harden while you prepare the rest of the recipe. When you’re ready to add the chocolate chunks, take the caramelized white chocolate bar out of the fridge and chop it.
Baking the Cookies
- Combine the dry ingredients in a medium sized bowl.
- In a large bowl or the bowl of an electric mixer, cream the room temperature butter and sugars on until fluffy.
- Add the eggs one at a time followed by the vanilla. Reduce speed to low, beat in the dry ingredients.
- Stir in 1 cup each of the chopped chocolate, reserving the remaining ¼ cup to add to the tops.
- Use a large cookie scoop or an ice cream scoop to scoop the dough. Place balls 3 inches apart on a baking sheet lined with parchment paper. Top each ball with some of the reserved chocolate and a sprinkle of sea salt.
- Bake 13- 15 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.
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Chocolate Caramelized White Chocolate Cookies
Ingredients
Caramelized white chcoolate
- 200 grams (200 grams) white chocolate good quality/made with 30% cocoa butter, chopped
Chocolate Cookies
- ¾ cup (93.75 g) flour
- ½ cup (43 g) unsweetened cocoa powder dark dutch process cocoa or natural unsweetened
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- ½ teaspoon (½ teaspoon) cinnamon
- ½ cup (110 g) brown sugar light or dark, packed
- ½ cup (100 g) granulated sugar
- ½ cup (113.5 g) unsalted butter room temperature
- 1 (1) large egg room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- 200 grams (200 grams) caramelized white chocolate (recipe below) chopped (about 1 1/4 cups white chocolate chips), divided
- flaky sea salt for sprinkling, optional
Instructions
Caramelized White Chocolate
- Preheat oven to 250 F and spread chocolate evenly on a rimmed baking sheet. Remove from the oven after five minutes and use a spatula to give the chocolate a good, even stir. Make sure to spread chocolate out evenly before returning to the oven.
- Bake another ten minutes. After ten minutes, remove from oven and give the chocolate another good stir. Use a knife, if needed, to scrape the chocolate off the spatula before placing it back in the oven. Continue stirring every ten minutes, about 40-45 minutes in total. The total time may vary, so it’s important to pay attention to the color. Bake until the white chocolate is toffee colored but not quite as dark as peanut butter.
- Once finished, give the chocolate one final stir then pour it into a loaf pan lined with parchment paper. Place in the fridge to firm up while you prepare the cookie dough. Once it has hardened, chop it into chunks.
Chocolate Cookies
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.
- In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.
- Add the egg followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.
- Stir in about 1 cup of the chopped white chocolate, reserving the remaining ¼ cup to add to the tops.
- Form dough into balls about ¼ of batter each. Use a large cookie scoop or an ice cream scoop to measure the batter or eyeball it. Place balls on prepared baking sheets about 3 inches apart. Top each ball with a few of the reserved chocolate chunks and a sprinkle of sea salt.
- Bake 12- 14 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Teresa
These were absolutely delicious, however, my cookies we super thin and falling apart. What did I do wrong??? Only 3/4 cup of flour?? Was that correct? Thank you for the deliciousness?
Natalie
Hi Teresa, Thank you for your feedback. I’m so sorry they were too thin and falling apart. The cookies are thin, but shouldn’t be falling apart. The amount of flour is correct, but I will be sure to retest the recipe asap to see what may have gone wrong.
Joanne
This recipe makes simply delicious cookies! Thank you for sharing it. Will definitely make these again
Natalie
Thank you so much for making these cookies Joanne! I’m thrilled you enjoyed them and appreciate your comment 🙂 Natalie
Barbara Briggs Ward
Oh My! White chocolate chunks with Chocolate cookies!