But perhaps I did something wrong, the chocolate I used wasn’t as good as theirs — something. Don’t get me wrong — these cookies are delicious. I just don’t think they taste as much like Oreo’s as I was hoping for.
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cup dutch-process cocoa*
1/2 cup butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1 1/2 tsp vanilla
1/3 cup milk
1 1/2 cups chopped white chocolate (For me, this was about 6oz of white baker’s chocolate. Chelley used a 4oz. Ghiardelli bar and that was enough as well)
*Don’t substitute with natural cocoa. The Oreo-like flavor comes from the richer dutch-processed cocoa. I took both Chelley and Shawnda’s advice and used Hershey Special Dark dutch/natural blend in this recipe (because I couldn’t find regular dutch-processed cocoa in my local stores). Shawnda did warn that it yields a lighter-colored and slightly less Oreo-like cookie.
Preheat oven to 325 and place oven racks in the upper and lower middle position.
Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for 15 minutes.
Scoop the dough onto a parchment- or silpat-lined cookie sheet (however you bake your cookies) and bake. Let the cookies cool completely on the cookie sheet and store in an air-tight container.
Cookie Size: Both Shawnda and Chelley made their cookies bigger than me. I vastly prefer a smaller cookie, since I was to be sharing these with friends tomorrow. I made mine a medium-sized cookie scoop, which produced 36 cookies for me. They baked for 11 minutes in my oven.