Whitney MIller

Masterchef & Owner, Whitney's Cookies

Whitney's culinary career began in 2010 when she auditioned for the first ever season of MasterChef on Fox. Not only did she make it onto the show, but she also won the entire season. It was on this journey that her notoriety for her sweets began. Quickly she was deemed the "Pastry Princess" for her proficiency with dessertsNow fast forward 13 years, after Whitney has been featured on countless stages and shows literally across the world, the one thing that has remained her most requested menu item is her cookies. Their popularity sparked the idea for Whitney to create her own cookie company so that everyone could enjoy her cookies and with that she launched Whitney's Cookies


3 ounces unsweetened chocolate bar, chopped

14 ounces semi-sweet chocolate bar, chopped, divided

1/2 cup (1 stick) butter, softened

4 large eggs

1/4 cup chocolate hazelnut spread

1 1/4 cups pure cane sugar

1 tablespoon brewed coffee

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a microwave-safe bowl combine the unsweetened chocolate, 11 ounces of the semi-sweet chocolate, and butter. Microwave in

1-minute increments until melted, stirring after each minute. Set aside to cool.

In a large bowl stir together the eggs, chocolate hazelnut spread, sugar, coffee, and vanilla.

In a small bowl sift together the flour, baking powder, and salt.

Gradually add the melted chocolate mixture into the egg mixture. Stir to combine. Fold in the flour mixture until combined. Stir in the remaining 3 ounces chopped semi- sweet chocolate and refrigerate the dough for up to 1 hour.

Scoop out heaping tablespoonsful of dough and roll in your hands to form 11 balls. Place on the prepared baking sheet, and bake for 8 minutes, or until the cookies areset but slightly fudgy.

Let the cookies stand on the baking sheet for 1 minute before transferring to a wire rack to cool slightly. Repeat with the remaining dough. Serve warm.

Makes about 2 1/2 dozen cookies.

Note: I prefer to use Nutella brand chocolate-hazelnut spread.

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