A Twist on the Chocolate Chip Cookie

I love a chocolate chip cookie, but every now and then I get in the mood to shake things up. Though it might seem controversial to some, I happen to think this recipe is better than the original chocolate chip cookie (gasp). I love the Oreo-like cookie that comes from using the Dutch-processed cocoa and the white chocolate chips only make it better. I made two different sizes in cookie, using a regular cookie scoop and a mini scoop. I found the cookies to be a bit rich, so I preferred the bite-size cookie, but whatever size you decide to make, grab a glass of milk and get to snacking!!

 Chewy Chocolate-White Chocolate Chunk Cookies

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1 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

2/3 cup Dutch-process cocoa

1/2 cup butter, cubed and room temp

1/2 cup sugar

1/2 cup dark brown sugar

1 1/2 tsp vanilla

1/3 cup milk

1 1/2 cups white chocolate chips

Preheat oven to 325 degrees and place oven racks in the upper and lower middle position. Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for 15 minutes. Bake for approximately 12 to 15 minutes. Let cookies cool for a minute or two before transferring them to a cooling rack. Cool to room temperature before storing.


Source Adapted From: Confections of a Foodie Bride