Chewy Chocolate White Chocolate Chip Cookies with Gay Lea Butter

With the holidays approaching many families start baking special treats.  Although we don’t celebrate Christmas, we love home baked goods and any excuse to make a yummy treat!  Today I’m sharing with you a Chewy Chocolate White Chocolate Chip Cookie made with Gay Lea Butter.

Rarely do I bake with butter.  It’s not that I don’t like the end result…the exact opposite.  I just can’t control myself from stopping at one cookie.  I usually make cookies on the healthier side.  Although we enjoy all of them there is no comparison to a cookie made with real butter.  To make these Chewy Chocolate White Chocolate Chip Cookies I used Gay Lea unsalted butter.  Gay Lea butter uses pure and preservative-free cream from 100% Canadian milk produced by Gay Lea’s 1,200 local dairy farmers.  Quality ingredients make a huge difference in the end result whenever you are baking and cooking.  These cookies were loved by everyone and didn’t last very long!

As you get into the mood of holiday baking, Gay Lea is having a contest where you can submit a photo showing how you enjoy shortbread.  Full contest rules can be found here.  If you need a recipe, head over to Gay Lea to see their collection of shortbread recipes!  Make sure to use the hashtag #GayLeaShortbread when you share your picture.

Recently I shared with you that Gay Lea is a proud sponsor of The Royal Winter Agricultural Fair.  The Royal Agricultural Fair runs every November in Toronto.  This year it was from November 7-16, 2014 at The Exhibition Place.  Gay Lea provided over 15 25 kg blocks of butter for the Butter Sculpture Contest.

Now for the recipe for the yummy cookies I made, please read below!

Chewy Chocolate White Chocolate Chip Cookies
Adapted from Confections of a Foodie Bride via Annie’s Eats

1 1/4 cup all-purpose flour
2/3 cup dutch-processed cocoa
1 tsp baking powder
1/2 tsp salt
1/2 cup Gay Lea unsalted butter, at room temperature and cut into cubes
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 tsp vanilla extract
1/3 cup milk
1 1/2 cups white chocolate chips (I used 1 cup)

Preheat oven to 325°F and line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa, baking powder and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.  Add the sugars and cream on medium-high speed.  Mix in the vanilla extract.  Add half of the flour mixture.  Beat on low speed until just combined.  Add the milk and mix.  Add the remaining flour and mix until just combined.  Carefully fold in the white chocolate chips.  Cover the bowl with plastic wrap and refrigerate for 15 minutes.

Scoop the dough onto the prepared baking sheets using 2-3 tbsp per cookie.  Bake for 18-20 minutes rotating the pans (top to bottom and front to back) half way through.  Allow the cookies to cool on the baking sheets and store in an air-tight container.