Chewy Chocolate-White Chocolate Chunk Cookies

By Maria Lichty

Updated November 10, 2017

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In case you haven’t noticed, I love baking cookies! They are the perfect treat for me! So when I came across Brown Eyed Baker’s “Oreo Knockoff” cookie, I knew I had to try them! I’ll be honest, Oreo’s aren’t my favorite…I am kind of a cookie snob, I only like homemade cookies:) But for some reason these cookies jumped out at me! Maybe it was the rich chocolate cookie with white chocolate chunks…and my favorite colors are black and white!

The dough was easy to make…and quite tasty! There are no eggs involved so I figured it was ok to sample:) I chilled the dough for 15 minutes and that was the hardest part…I am not very patient!

The outcome was superb! These cookies are rich and delicious! The dutch processed cocoa gives them the best chocolate flavor…and the white chocolate is an added bonus. It balances everything out! They do have the flavor of Oreos, but the texture is so much better! They are soft and chewy and so much prettier!! Give these cookies a try. I am sure you will love them!!

Chewy Chocolate-White Chocolate Chunk Cookies
(Adapted from Confections of a Foodie Bride and Brown Eyed Baker)

Ingredients:
1-¼ cups flour
1 teaspoon baking powder
½ teaspoon salt
2/3 cup dutch-process cocoa* ( I used Hershey’s)
½ cup (1 stick) unsalted butter, cubed and room temp
½ cup white sugar
½ cup dark brown sugar
1-½ teaspoons vanilla
⅓ cup milk
1-½ cups chopped white chocolate

*Substituting with natural unprocessed cocoa is not recommended. The Oreo-like flavor comes from the richer dutch-processed cocoa.

Directions:
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.

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.

Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 13-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet and store in an air-tight container.