Chocolate White Chocolate Chip Cookies

It’s been extremely hot and humid here on long island, not exactly weather for baking- but the other day, myself and my friend Kiwi both wanted to bake something and I decided I wanted chocolate cookies with Reeses Pieces in them. To make a long story short- the kitchen was so hot and humid that the dough kept absorbing excess water and I had to add so much flour that the cookies weren’t very tasty anymore.

So, the other day, I was over another friend’s house and decided to give chocolate cookies one more try. (I bake with my friends a lot, haha.) And I’m glad I decided to try again with these cookies. I used the recipe that was right there on the back of the white chocolate chip bag, since I already had experienced a failed recipe a few days before, but I was very happy with how these cookies turned out. My roommate and I even rolled half of the batch in colorful rainbow nonpareils, which added a pop of color and crunch to the cookies that went perfectly with them.

Chocolate Cookies with White Chocolate Chips

Ingredients:

Rolled in pretty, crunchy sprinkles!

1/4 cup butter
3/4 cup shortening (The recipe originally called for a cup of butter, but I like to substitute shortening in my recipes to lower the dairy content, and I’m convinced it helps my cookies stay fluffier)
2/3 cup brown sugar
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
2 1/2 cups AP flour
2/3 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 bag white chocolate chips
rainbow nonpareils for rolling (optional)

Directions:

A plain batch, fresh out of the oven.

Preheat the oven to 350 degrees Fahrenheit. Cream together the butter, shortening, and sugars in a bowl. Add in the eggs and vanilla and mix until combined. Combine the cocoa powder, flour, baking soda, and salt in a bowl, and slowly add, about half a cup at a time to the wet mixture and mix until combined. Once all the ingredients are combined and a soft dough is formed, add in the white chocolate chips (or reeses pieces, mmm) and mix until combined. If necessary, put dough in the fridge to cool and make it easier to handle. I didn’t need to cool the dough when I made these, since I was in a well-air conditioned kitchen, so I just scooped out the dough in heaping teaspoon fulls (which probably ended up being about a tablespoon of dough) and rolled them into balls, rolled them in rainbow sprinkles, and flattened them onto a parchment covered cookie sheet. Bake the cookies for 8-10 minutes, or until the middle of the cookie is set. Once you remove them from the oven, allow them to cool for 3 minutes or so, then transfer to a cooling rack to finish cooling. If you try to eat one before they’re cooled, they’ll end up crumbling all over the place (but tasting remarkably like brownies!) but once they’re cool, they keep their shape. This recipe made around 2.5 dozen cookies, though it would make many more if you made the cookies smaller!

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These cookies are some of the best chocolate cookies I’ve had- very moist and fudgey right out of the oven, then still soft after cooling. I’ll have to make another batch of these with reeses pieces sometime, as I had planned to originally.

I’m trying out new things with this blog- finally taking the time to run my pictures through Photoshop to adjust colors, and linking the thumbnails to the full size images (check out these noms in full size!). I’m getting more and more excited for the apartment as move-in day draws closer- only ten more days before we move in! I’m hand-making cloth napkins right now (as a way to save paper AND money) and they’re a no-sew project, look really great, and are easy to make- perhaps I’ll post up more information about other projects besides baking on here sometime. I’ll also try to respond to your comments from now on. Happy baking, everyone! (:

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