I came across one of the most delicious cookies when I was at my cousins place for a Christmas bake a couple years ago. She made these double chocolate, melt-in-your-mouth, fudgy, yummy cookies that were topped with a white chocolate dip. It was divine! She said it was the Hersey’s Perfect White Chocolate Chip Cookies, but in testing these last winter, they just didn’t compare. It could be the recipe…or it could be the baker.
This past weekend I was visiting my Aunt and I spotted one of those delicious cookies. It made me wonder if I could find another recipe that might give Hersey’s a run for their money. In my search I came across the Boozy White Chocolate Chip Fudge Cookies. It intrigued me because it incorporated booze and it used cake mix. I decided to alter the recipe only slightly (as it was my first attempt) to see what may result, but I still felt it necessary to rename these special treats.
They are definitely soft and fudgy cookies, but I’m put a warning that these are also super-duper rich and chocolaty. Enjoy!
Ingredients
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/4 cup vegetable oil
1/4 cup coffee-flavored liqueur
1 egg
1 cup white chocolate baking chips
1 cup semi-sweet chocolate baking chips
Directions
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat. In large bowl, beat cake mix, oil, liqueur and egg with electric mixer, or mix with spoon. Fold in 1/2 cups white chips and 1/2 cups dark chocolate. Keep the rest of the chocolate for dipping. Drop dough by teaspoonfuls onto cookie sheet. I prefer these cookies as bite sized bits….more dip per cookie. Bake 8-10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Melt the remaining two chocolates separately and use to lightly dip, approximately covering 1/4 to 1/3 of the cookie.
Expert Tips Change the flavor of the cookies by using another liqueur of your choice. I used Kahlua for my batch, but Frangelico is up next. To ensure cookies don’t overbake on the bottom, run cookie sheet under cool water in-between batches. I just used two baking sheets to allow for extra cooling time.
Melt the chocolate chips. Melt in a double broiler, crock pot, or microwave. For a great microwave technique, I saw this recommendation online. With the microwave you just need to ensure you are paying attention not to overcook or burn the chocolate. Heat and stir the chips in intervals, about 20-30 second until the last chunks have melted. Stop heating. Adding a small amount of vegetable oil and start dipping.
