Adapting Brownie Cookies to White Chocolate Blondie Cookies

Jan 29, 2022
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I have found the perfect chocolate cookie recipe that is half way between brownie and cookie - and I’m trying to adapt it into a white chocolate “blondie” cookie.

The double chocolate recipe is as follows:

150g dark chocolate
110g butter

-Melt together and add 1 tsp vanilla

250g granulated sugar
2 eggs

- Beat together
- Mix into melted chocolate/butter

130g plain flour
50g cocoa
1/2 tsp salt
1/2 tsp bicarb

Sift dry I gradients together

Pour melted chocolate into sugary egg
Fold in dry ingredients until just combined
Fold in 300g chocolate chips
Drop onto tray 2in apart
165 degrees C for 13 minutes

I substituted white chocolate for dark, and cocoa powder for cornflour gram for gram. I also subbed out half the granulated sugar for soft brown sugar.

The result was not the same at all. I ended up having to add way more flour because the mixture was somehow far too runny. I had to bake for much longer and the surface doesn’t have that lovely cracked brownie effect that the double chocolate ones do. I’m guessing that the chemistry is wrong - but how do I tweak it?



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