I love Oreos. So much so that I've even baked my own home-baked version of Oreos, which are mighty good. These cookies, though, are a good marriage of a chocolate shortbread kind of cookie with creamy white chocolate chunks throughout, heralding back to the creamy white center of an Oreo. Yum. My mouth practically waters at the thought of them, they're so good. There is very little that a good chocolate cookie can't make better. Like when your husband is going away for a week, and you feel like your To Do list grows exponentially every day. Like now. So I'm going to curl up with some nice warm cookies and a nice big glass of milk and it will all be better in the morning. Phew.
Oreo Chocolate White Chocolate Chunk Cookies
1 1/4 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup dutch-processed cocoa
1/2 cup room temperature butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 tsp vanilla extract
1/3 cup milk
1 1/2 cups white chocolate chunks or chips
1. Preheat the oven to 325 and prepare a cookie sheet with a sheet of parchment or Silpat.
2. Whisk flour, salt, baking powder and cocoa together, and set aside.
3. Beat butter on medium-high speed until light, then add sugars, creaming well. Add the vanilla and beat until smooth.
4. Add the flour mixture in 2 batches, alternately with the milk, mixing well. Chill the dough for at least 15 minutes.
5. I used a smaller cookie scoop with these cookies, about a heaping tablespoon per cookie. Scoop the dough your prepared cookie sheet and bake. For smaller cookies like what I made, bake for approximately 10-14 minutes. If you prefer a larger, bakery-style cookie, go for about 3 tbsp per scoop, and bake for 16-18 minutes, or until just set. Cookies will look underdone - don't be alarmed! Allow cookies to cool fully on the cookie sheet.