Name: Giant Carob Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 2 sticks unsalted butter, room temperature; 1 ¼ cups granulated sugar; 2 large eggs; ½ cup carob powder; 1 teaspoon pure vanilla extract; 1 cup carob chips; 1 ½ cups white chocolate chips

Ingredients

Scale

2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
2 sticks unsalted butter, room temperature
1 ¼ cups granulated sugar
2 large eggs
½ cup carob powder
1 teaspoon pure vanilla extract
1 cup carob chips
1 ½ cups white chocolate chips

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Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.
In a medium bowl, stir together the flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Beat in eggs until well combined, followed by vanilla. Stir in the flour until just combined, then mix in the carob and white chocolate chips. Stir until fully distributed.
Divide the dough into 12 roughly equal portions. Place on the baking sheet.
Bake for 16 to 20 until the tops of the cookies are starting to set. Eat warm or cool completely on the tray. Cookies may be stored in an air tight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Brown Eyed Baker

Prep Time: 20 minutes
Cook Time: 20 minutes