I love this time of the month. I simply cannot believe that we are already in the second week of July. Craziness. This means I only have FOUR months before my toddler turns TWO! Cake planning needs to happen soon. 🙂
July also brings the Secret Recipe Club, a group that monthly posts recipes from other blogs they were secretly assigned the previous month. SO exciting because I always discover new bloggers. Other people that love cooking and baking!
This month I was assigned Kate’s blog Kitchen Trial and Error. While Kate holds and every day job she also loves to cook and bake. She also has a beautiful son who turned ONE last month. 🙂 Congrats! I love seeing other cooks with little ones. It makes me feel more balanced.
I love ALL of Kate’s recipes especially the SLEW of cookie recipes. CHOCOLATE cookie recipes. I do not think I have so many varieties either. Kate made Maria’s recipe from Two Peas and Their Pod called
Soft Gingersnap Cookies with White Chocolate Chunks. Even though they were Christmas cookies I loved the base of the cookie. I pretty much used the base and went another way by making them tasty for coffee-lovers.
I hardly ever bake with white chocolate chips but I knew this recipe was calling me. I like soft and chewy cookies but I hardly ever make them. THESE were the BEST cookies I have had in a while and so was stated by my husband.
Now I need to find someone to share these with cause they SO cannot stay in this house, not even in the freezer.
Who wants to come over for a play date and coffee this week? Thanks Kate for introducing me to delicious and great-tasting cookies.
Chewy White Chocolate Mocha Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (3 dozen)
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 Tablespoon espresso powder
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chips
Instructions
Preheat oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
Beat in the brown sugar, oil, vanilla, baking soda, salt, and cinnamon /espresso powder. Mix until well combined.
Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chips.
Scoop 1 1/2 Tbsp of dough into balls . Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
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