Ree Drummond takes chocolate chip cookies and adds more chocolate — as well as white chocolate — for the ultimate decadent cookie recipe. The Pioneer Woman star’s chocolate chocolate white chocolate chip cookies are loaded with delicious ingredients and guaranteed to satisfy any sweet tooth.
Ree Drummond kicks up chocolate chip cookies a couple of notches
Drummond has taken a traditional chocolate chip cookie and kicked everything up a notch by making the cookie chocolate and adding white chocolate chips. She wrote about her chocolate chocolate white chocolate chip cookies recipe in a 2013 The Pioneer Woman blog post. “Dark chocolate cookies filled with semi-sweet and white chocolate chips,” she wrote. “So rich and yummy, and must be eaten with a glass of cold milk!”
The cookies are so easy to make, with just 10 minutes of prep time and 9 to 11 minutes of baking time. “There’s nothing about these lusciously rich cookies that isn’t wonderful. Or luscious. Or rich. Or wonderful,” she explained on her blog. “But before you make them, I need to make sure you understand one thing: You absolutely must eat these with an ice cold glass of either 1% or 2% milk.”
Drummond felt her message was worth repeating — so she did just that before launching into the reason why her decadent cookie is best paired with a lower fat milk, but never skim. “Now, let me explain this directive. The milk is necessary, because the cookies are so rich, you have to have something to wash them down,” she explained. “The 1% or 2% is necessary, because whole milk would be just too much decadence at once, and skim milk just wouldn’t be able to compete with the wonderment.”
The Pioneer Woman star also touched on the name she chose for the cookie recipe, owning that it “makes no logical sense at all,” while arguing, “But neither does anything else I say. So in that way, I’m a paragon of consistency.”
‘The Pioneer Woman’ star’s extra chocolatey cookies are so easy to make
Drummond demonstrated how to make the sinful cookies on an episode of The Pioneer Woman. She creamed together butter and sugar in a stand mixer, then added eggs and vanilla and beat the ingredients together. In a separate bowl, she sifted together flour, cocoa, baking soda, and salt, then added the dry ingredients slowly to the mixer.
The Pioneer Woman star added semi-sweet chocolate chips as well as white chocolate chips and stirred the cookie dough to incorporate the chips. She used a scoop to drop the dough onto a cookie sheet and, for good measure, pressed a few white chocolate chips into each cookie.
She baked the cookies for 8 to 10 minutes in a 350 degree Fahrenheit oven. “Bake ’em until they’re just barely, barely set, then let them cool on the cookie sheet about 5 minutes before removing them,” she wrote on her blog.
The full recipe is available on the Food Network website.
Ree Drummond makes classic chocolate chip cookies better with 1 easy swap
Drummond’s classic chocolate chip cookies get a slight upgrade that makes all the difference. Rather than using chips, she uses chunks.
“Instead of using chocolate chips, I’m using big bars of baking chocolate,” Drummond explained on an episode of The Pioneer Woman. “I’ve got 8 ounces of semi-sweet and 4 ounces of dark, so it’s a really chocolatey cookie.”
The Pioneer Woman star said there’s a big difference in flavor. “I like to cut it into chunks,” she noted. “I just think chopped chocolate works so much better in chocolate chip cookies than premade chocolate chips do.”
Drummond continued, “They just melt so smooth and creamy.” She also recommended refrigerating the dough for 20 minutes before baking the cookies so they don’t spread out as much in the oven.
You can find the full recipe on the Food Network website.
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