The ultimate combo of a classic chocolate chip cookie and my favorite ice cream flavor. Sweet, buttery cookie dough studded with semisweet, white chocolate and homemade DIY strawberry morsels.
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If you guys give these a try be sure to tag me on social media @LindsayAnnBakes
If you guys give these a try be sure to tag me on social media @LindsayAnnBakes
I used my favorite chocolate chip cookie recipe for the base of these cookies because they have a perfect, soft, chewy center and crisp buttery edges that I love, but decided to add a fun twist by adding white chocolate chips and the DIY strawberry morsels from last week's YouTube video.
If you haven't seen my video on how to make your own unique and fun flavored chocolate chips, be sure to check it out, so you can really customize your cookies!
If you love the classic chocolate, vanilla, strawberry trio as much as I do, you will love my Neapolitan cupcakes too!
You will impress everyone with these super unique cookies, that look like they came from a gourmet bakery!
Neapolitan Chocolate Chip Cookies
Yield: about 2 dozen cookies* (Recipe can easily be doubled)
*Click here for a small-batch (8 cookie) version
*Click here for a small-batch (8 cookie) version
Ingredients
- 1/4 cup (1/2 stick/56.5g) unsalted butter, melted and browned
- 6 tablespoons (85g) unsalted butter, softened
- 2/3 cup (127g) packed dark brown sugar
- 1/2 cup (96g) granulated white sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups + 2 tablespoons (225g) all-purpose flour, weighed or spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (3oz) semi-sweet chocolate chips
- 1/2 cup (3oz) white chocolate chips
- 1/2 cup (3oz) strawberry chocolate chips (get the how-to here)
Directions
Melt half of a stick (1/4 cup) of butter in a small saucepan over medium heat, stirring constantly, until the butter eventually foams, bubbles and then turns a light brown color, giving off a nutty aroma, about 3-5 minutes. Let cool. Click here for step by step instructions on how to brown butter.
With an electric mixer, beat together the cooled brown butter, softened butter, brown sugar, and white sugar, on medium speed for about 3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the egg and vanilla.
In a small bowl, whisk together the flour, baking soda and salt. Slowly add the flour mixture, on low speed, just until incorporated. With a rubber spatula or wooden spoon, mix in chocolate chips. Scoop dough into balls, 3 tablespoons each, adding a few extra chocolate chips on top for perfect looking cookies. Cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use.
When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apart. Bake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container.
Notes for perfect cookies:
- Browning, your melted butter is highly recommended. It adds an incredible caramel flavor to the cookies that makes them extra special.
- Refrigerating the dough allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading.
- If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
- Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.
