Hmm… pathetic title for a recipe, don’t you think? Ahem, that’s my fault, see. I based this on a recipe, but changed a heck of a lot of stuff, so I figured it was my Own recipe, and I couldn’t think of a better name… *cough* baking, I rock at (so modest, eh? Bwahahaha.), but naming recipes? … no. Hmph, well, I’m going for the taste, anyway, eh? …
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 1/2 cups flour
1/3 cup cocoa powder
1/4 cup rice milk
1 1/2 tsp vanilla
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
6 oz. white chocolate, chopped (or use vanilla chips)
Preheat the oven to 350 degrees.
In the bowl of an electric mixer, cream together sugars, butter, shortening, and egg. Add 2 cups of the flour, cocoa powder, milk, vanilla, salt, baking powder, and baking soda. Beat at low speed until a soft dough forms. Add the other 1/2 cup of flour if you need to, for it to come together, but add only 2 tbsp at a time. Fold in the white chocolate chunks.
Drop by heaping teaspoons (or with an ice cream scoop) onto greased cookie sheets, 1 1/2 inches apart.
Bake for 10 minutes. It’ll be sort of soft, so leave them to cool on the sheets for at least 5 minutes before transferring to a rack to cool completely.