White Chip Chocolate Cookies

This picture regrets to inform you of the delightful glass of chocolate almond milk I had with my cookies (I had already drunk it all!). 

I had been thinking about white chip chocolate cookies for a few days. Brown and whites. Double chip. Backwards cookies. Whatever you want to call them. I love the cocoa cookie with the white chips inside. And, after several refinements, these cookies have not disappointed.

The cocoa taste is intense enough, the vanilla chips are creamy and melty enough. These have not lasted long since I made them. 

I hope you enjoy your long weekend!

Last Year: Dairy Free Eggplant Gazpacho

Two Years Ago: Gluten Free Oatmeal Ranger Cookies

White Chip Chocolate Cookies
adapted from this recipe
[Print This!]
Make about 2 dozen (24) cookies

1/2 cup sorghum flour
1/3 cup tapioca starch
1/3 cup buckwheat flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup shortening, such as Spectrum Organic
1/4 cup and 2 tablespoons granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup vanilla chips

Preheat the oven to 350 degrees Fahrenheit. Measure the dry ingredients, including flours, cocoa, baking soda, salt, and xanthan gum, into a small bowl and whisk them together. Then, mix shortening, sugar and brown sugar in your stand mixer until the two are combined. Add the two eggs, one at a time, and beat until incorporated. Add vanilla. Then, with the mixer on low, add the flour mixture in batches until the mixture is combined. Remove from the stand mixer and add the chips.

On a greased sheet pan lined with parchment paper, drop tablespoons of the dough onto the pan. Bake each batch for about 8 minutes, or until the outside of the cookies is crispy to the touch, but the inside is very soft. If you overbake, the cookies will be hard.