Cookie Adventure! :)

I had an amazingly good cookie about 5 years ago.  It was a chocolate dough cookie with what tasted like oreo filling inside in little chunks.  I was in love with the taste, but not with the price.  

Since I tasted this delicious cookie, I've been on a mission to find out what it was and how to make it myself.  I finally figured it out!  

It's a chocolate, white chocolate chip cookie.  If you've never had it (or even if you have) here's the recipe below.  Enjoy :)

Chocolate, White Chocolate Chip Cookies!

Ingredients: 

·         1/2 cup salted butter, at room temperature (important!)

·         3/4 cup white granulated sugar

·         1 large egg

·         1/2 teaspoon pure vanilla extract

·         1 cup all purpose flour

·         1/4 cup cocoa powder

·         1/2 teaspoon baking soda

·         1/8 teaspoon salt
 1 and 1/2 cups white chocolate chips

Directions:

Preheat oven to 350 degrees F 

In a large bowl, cream the butter and sugars until fully incorporated. Add the egg and vanilla extract and blend.

In a smaller bowl add the cocoa powder, flour, baking soda, and salt and whisk until the dry ingredients are well mixed. 

Add about half of the flour mixture to the butter and egg mixture, incorporate, and then add the rest until all ingredients are blended well.  Now add the white chocolate chips until they're all throughout the dough.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of the cookie mix recipe onto a foil covered cookie sheet about 2 inches apart.  Press the cookies down until about half the height.

Bake for approximately 8 minutes or until the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

This recipe makes about 24, 3 inch round chocolate, white chocolate chip cookies.

The cookie recipe listed on this post was adapted from Home Life Weekly's recipe

Try My Bewitching Chocolate Chip & Walnut Cookies Recipe!

I'm having lunch with some friends today and am bringing the dessert-my bewitching cookies!  I named them that because they're like magic for your taste buds ;)  Before I give you my recipe I want to share with you a few tools that have made baking cookies more fun and less stressful for me:

-Big and heavy aluminum foil (I never cook right on the pan-it's too much clean up business for me!)

-Large cookie sheets (Ikea has some nice affordable ones)
-Mixing bowls that are not very heavy, easy to clean, and easy to hold onto-I love the Oxo soft grips bowls!
-A sturdy, silicon spatula instead of a mixing spoon

-An ice cream scoop or "disher"

-A sturdy cookie spatula (Oxo makes a really great one-works well with grilled cheeses too!)
-A cooling rack(s)

Ok so first thing's first!  Ingredients:

-1/2 cup of softened salted butter (I zap mine in the microwave for about 50 seconds)

-1/2 cup of white sugar

-1/2 cup of light brown sugar

-1 egg

-A little less than 1/2 teaspoon of ground cinnamon (it's not enough to make it super cinnamony, but it adds that little tasty kick)
-1 and 1/2 cups of all purpose flour

-1/2 teaspoon of baking soda

-1 Tablespoon of hot water

-1/4 teaspoon of fine salt (table salt is just fine)

-1 and 1/2 cups of MILK CHOCOLATE chips

-1 and 1/2 cups of coarsely chopped walnuts

Preheat your oven to 350 degrees and get to creaming that butter, white sugar, and brown sugar together.  Next add in your egg.  When the egg's fully mixed in add your cinnamon.  Mix together the baking soda and hot water in a little dish using a spoon and then add it into the batter.  Next add in your flour, then your chips and walnuts.  Foil a large cookie sheet (don't fold down the foil-let it be) and scoop rough balls of dough onto the sheet.  Once your tray is filled (these don't spread too much so I usually put them pretty close to each other) use your fingers to push the dough down lightly.  

Bake your cookies for about 7 minutes.  These will be done when you can see the tops and bottom edges are light brown.  After you take the pan out of the oven, hold the top right corner and bottom left corner of the foil in your hands and drop the foil from a few inches above a flat surface.  Let the cookies sit for a minute and then move them with a cookie spatula onto your cooling racks.  After a few minutes the cookies will be crunchy on the outside and a little gooey on the inside.  My recipe makes about 12-15 cookies.  Note: When the cookies have cooled, store them in a zip top bag or air tight storage container to keep them from getting stale.

Enjoy feeling clever when you've bewitched your friends with these ;)