White Chip Chocolate Cookies

One of my all time favorite things to do is explore new cities.  I love wondering aimlessly and exploring all the nooks of a city.  Although I hate change, making the move from Columbus to Cincinnati has really given me the opportunity to explore an entirely new city in Ohio.  I am loving it; Cincinnati is yet to disappoint.

Kentucky is right across the river from Cincinnati, so one of the neat things to do is walk over the “Purple People Bridge” that crosses from Cincinnati to Newport, KY.   Husband and I explored Newport on the Levee this weekend and it was great! There were plenty of restaurants, bars, and shops.   We ate at Tom + Chee, which by the way is known for the grilled cheese donuts (I know your mouth just watered, its ok…admit it), followed by aimless wondering.  It was wonderful.

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Tomorrow is my first day of orientation for my residency! Eeee! I’m bundle of excited nerves… which is probably why I baked multiple times this week.  Today I baked my all time favorite cupcake: Buckeye Cupcakes for the cookout all the residents are having tomorrow night.  My other new co-residents aren’t from Ohio, so I figure this will be a good way to explain the Buckeye craze here in Ohio.  Earlier this week I also made these fabulous cookies! I was in the mood to bake, so I used what I had in my pantry.   They turned out extra fluffy and moist.

Enjoy!

Ingredients: 

  • 2 1/4 cups all-purpose flour
  • 2/3 cup of baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups white chocolate morsels

Instructions: 

1. Preheat oven to 350° F.

2. Combine flour, cocoa, baking soda and salt in small bowl.  Set aside

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in morsels.

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5. Drop by well-rounded teaspoon onto ungreased baking sheets.

6.. Bake for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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I suppose its time for bed,  early day tomorrow.  Night friends.

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3 thoughts on “White Chip Chocolate Cookies

  1. Pingback: Crockpot Bourbon Chicken {+Quality Girl Time} | Cavities & Cravings

  2. Pingback: Sweet Potato Crusted Quiche {+Asian Food Fest} | Cavities & Cravings

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