I wanted a cookie. And some chocolate. The universe made it so that we were going to a party and were in charge of bringing a dessert. I made these cookies. The universe and I are now friends on Facebook.
I really only have one piece of advice before you encounter these cookies. Pace yourself. That is all.
Get your stuff and place it on a shiny counter.
Brace yourself and plop your butters in a mixing bowl.
If the butter isn’t quite at room temp yet, I like to beat it into them before adding the sugar.
A Sweet Haiku
I love you sugar.
Two cups of sugar in there.
Sugar, sugar, Yum.
I had to Google how many syllables were in a Haiku.
Beat those together till they are fluffy.
ALWAYS scrape your bowl. All the way to the bottom. It’s gonna get messy.
After the butter and sugar are adequately whipped and beaten it’s time for the eggs. Two whole eggs get cracked into a separate bowl one at a time. Then added to the butter and sugar one at a time.
Crack, pull apart…
Plop. Just in case you were not privy to the mechanics of egg extraction.
Mix, mix, mix
And scrape the bowl. This is not an option.
I’m very bossy.
Add in the vanilla.
Time to sift your flour, cocoa powder, baking soda, & salt.
Sift, sift, sift.
Add a little of the dry mixture at a time to your butter, sugar, egg, vanilla mixture.
Until it’s all incorporated like this.
Go eat a carrot. Now add in your chocolate chips.
Because that wasn’t enough, add in some more.
This is when I remember I should have told you to go preheat your oven to 350. So, put your carrot down and go and preheat your oven to 350.
Ok, now plunk your cookie dough in the fridge for a bit if it’s looking a little melty. If it’s not looking melty, don’t worry about that step.
Time to make cookies! I just formed these with a large spoon and my hands.
Then bake cookies.
And SMELL cookies.
And pick the perfect one.
Chocolate Chocolate White Chocolate Chip Cookies
Adapted slightly from Pioneer Woman’s recipe
2 sticks softened unsalted butter
2 cups sugar
2 whole eggs
3 teaspoons vanilla extract
2 cups flour
3/4 cups cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
2 cups white chocolate chips
Preheat oven to 350 degrees F.
Using an electric mixer, cream the butter and sugar together until fluffy. If the butter is not quite at room temperature, beat it first until whipped prior to adding the sugar. Scrape the sides of the bowl thoroughly. Add eggs one at a time and mix well after each addition. Add the vanilla, mix well, and scrape the bowl again.
Sift the dry ingredients together and then add a little at a time to the mixer until just combined.
Fold in both chocolate chips.
Chill the dough, covered with plastic wrap, for 1 hour.
Divide into heaping spoonfuls onto ungreased baking sheet. And bake for 9-13 minutes. Let cool on cooling rack.