I’ve been dreaming of a new kitchen on an itty bitty budget since April. Five months later, still no kitchen, but my estimate had doubled. And yes, we were planning to do a lot of work ourselves, except for things like plumbing and electrical. My kitchen… where do I even start, I have no counter space, an eyesore of a peninsula (ie. space for junks), completely useless blind corner cabinets that magically suck kitchenware into oblivion, and exposed gas piping rounding the corner from the stove to the dryer cutting through cabinets. Oh yeah, did I mention my washer and dryer are in the kitchen, next to the fridge, yup. It’s so crowded in there, I can’t even understand how we cook Thanksgiving dinner. Whoever designed this kitchen seemed like they didn’t even know what kitchens are for.
But I’ve decided to put the kitchen on the back burner until I’ve saved enough to do it right. It is too late to start a renovation now anyways with Thanksgiving just around the corner. And it would be a crime not to have a working kitchen on Thanksgiving! You think it’s only September now, but just blink, and turkeys will be squawking at you soon enough. What can I say, I’m a planner… 😛
On the brighter side, no kitchen renovation means a working oven intact. And you know what that means?! Cookies!! More specifically, these chocolate white chocolate chip cookies. Or you could call them black and white cookies for short, a daintier version of these chocolate chip cookies or these chocolate peanut butter chip cookies, but with a very similar formula. Once you make one, you can make them all, any way you’d like. If I can’t have a new kitchen, at least I can still have cookies. You just can’t have it all, c’est la vie…
- 8 oz unsalted butter (2 sticks)
- 1 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoon whole milk
- 1 1/2 teaspoon pure vanilla extract
- 1 bag of white chocolate chip (about 11 oz)
- Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
- Meanwhile, sift or mix together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
- In a small measuring cup, add the eggs, milk and vanilla extract, whisk together. Set aside.
- Add the cool butter and sugar in another mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
- Add the egg mixture to the butter/sugar mixture and beat on low speed to combine for 1 – 2 minutes.
- Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
- Once all the flour is incorporated, turn the mixer speed to stir and add the white chocolate chips, mix until the chips are evenly distributed.
- Refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Use a small ice cream scoop to portion 1 – 1.5 oz of cookie dough onto a parchment paper lined baking sheet, spacing 1” apart. Bake for 13 minutes. Bake in multiple batches.
- Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.