22 January, 2020
Panda Cookies (Chocolate White Chocolate Chip)
It’s no secret at this point that I love cookies and chocolate. Together, they make some of my favorite treats. With so many cookie options to choose from, classic chocolate chip usually gets pushed to the wayside. Even less commonly seen in my kitchen are the deliciously tempting double chocolate chip cookies that so many of us coveted as kids. Of the double chocolate chip cookies, my favorite was always the kind with white chocolate chips.
Soft, chewy, chocolatey, and decadently (but not sickeningly) sweet, these cookies will disappear like magic. They’re so quick and easy to make, you’ll want to add them into your regular cookie rotation!
1 cup + 2 tbsp Butter, softened
1 3/4 cup Sugar
2 tsp Vanilla extract
1 tsp Baking soda
3/4 cup Dutch-process cocoa powder
2 cups Flour
1/2 tsp Salt
2 cups White chocolate chips
Preheat your oven to 350 degrees F and line two baking sheets.
Cream together the butter and sugar before adding in the eggs and vanilla. In a separate bowl, combine the baking soda, salt, cocoa powder, and flour. Add it into the wet batter a little at a time and mix until combined. Fold in the white chocolate and get ready to form the cookies.
Using a spoon or your fingers, scoop out dough and roll it into 1-inch balls, placing them an inch or two apart on the cookie sheet. Bake for 8-10 minutes or until the sides start to look cooked (like how you gauge a pancake before flipping it). Remove from the oven and let sit on the pan for a couple minutes until set enough to move to a wire rack to cool completely.