Some cookies are pretty, others are not, some are homemade and others store-bought (just had to keep going there). These cookies are dark–an Oreo-Cookie-how-did-you-make-chocolate-that-dark? kind of dark. They are very tasty though, like the dark chocolate truffle cream that is inside of a milk chocolate candy in a box of chocolates.
This recipe is void of eggs, so the cookies spread apart a lot and are prone to breaking (leaving me to be prone to unnecessarily eating all broken cookies).
Dark Chocolate, White Chocolate Chunk Cookies
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cup Hershey Special Dark Dutch-Process (this is essential for the dark-chocolateness of the cookie
1/2 cup butter, cubed and room temp
3/4 cup white sugar
1/4 cup dark brown sugar
2 tsp vanilla
1/3 cup milk
1 1/2 cups chopped white chocolate, white chocolate chips, or white chocolate chunks.
Preheat oven to 325 and place oven racks in the upper and lower middle position.
Whisk flour, salt, baking powder and cocoa.
Beat butter until light and add sugars, creaming well.
Add vanilla and beat until smooth.
Add flour mixture in 2 batches, alternately with the milk.
Chill dough for 15 minutes.
Scoop dough into balls and bake 10 minutes.