I badly needed this short break from mobile phones, computers and blogging, so please excuse the scarcity of posts on the blog recently. I do hope to catch up though, especially with the new recipes that have caught my eye lately and the growing number of requests from my dear readers. To get restarted, I’m posting this intensely chocolatey cookie with bits of white chocolate from Annies Eats. Like any good cookie, it pairs nicely with the classic glass of cold milk but I think I’ll go ahead with the idea of crumbling the remainder of my chocolate cookies and stirring them into a tub of homemade vanilla ice cream along with a handful of lightly toasted macadamia nuts. And this is only one of the many ice cream flavors I have in mind this summer!

WHITE CHOCOLATE CHIP CHOCOLATE COOKIES

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp table salt

2/3 cup dutch-process cocoa powder

1/2 cup unsalted butter, room temperature

1/2 cup white sugar

1/2 cup dark brown sugar

1 1/2 tsp. vanilla extract

1/3 cup full cream milk

1 cup white chocolate chips

Method:

  • Preheat the oven to 325 degrees F.  Line two baking sheets with parchment paper.
  • In a medium bowl combine flour, baking powder, salt and cocoa powder.  Whisk together and set aside.

  • In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy.
  • Add the sugars and cream on medium-high speed.  Add the vanilla extract and mix well.

  • Add half of the flour mixture, beating on low speed just until incorporated.  Add the milk and mix until combined.
  • Add the remaining flour mixture and beat on low speed just until dry ingredients have been mixed in.

  • Gently fold in the white chocolate chips with a rubber spatula.  Chill the dough in the refrigerator for 15 minutes.
  • Scoop the dough onto the prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbs of dough).

  • Bake for 18-20 minutes, rotating pans top to bottom and front to back halfway through baking.
  • Let the cookies cool completely on the baking sheets.  Store in an airtight container. Yields 12-14 cookies.
Advertisements