Its been a while since I have made cookies. I don’t eat them very often and would much prefer a piece of loaf cake or some kind of bar next to my coffee. Maybe its because I used to have to make so many cookies at work that it burned me out. Today though, I had to have a cookie and I was torn between making a double chocolate version or a white chocolate. I couldn’t make up my mind so I ended up just combining both chocolates and was glad that I did.
This recipe adapted from Martha Stewart, is a keeper even though the dough seemed to be a little on the runny side but after adding more flour all was well. This cookie was soft and chewy with a crisp edge. When I make them again I’ll add more white chocolate chunks and maybe some nuts, It’s a great base recipe which can be modified to your own tastes.
Recipe adapted from Martha:
1 1/2 Cups AP flour, If still too soft throw in some more flour.
1/2 Cup unsweetened cocoa powder.
1/2 tsp baking soda.
1/2 tsp coarse salt.
4ozs good milk chocolate plus more for adding in when mixed, I used 6oz white chunks to fold in at the end but you could switch it for dark.
1 Stick of butter.
1 1/2 Cups sugar.
2 Large eggs.
1 tsp vanilla.
Preheat oven to 325. Whisk together the flour, salt, baking soda and cocoa and set aside. Melt the 4oz of milk chocolate with the butter over a double boiler. Put this chocolate mixture in an electric mixer bowl with the sugar, eggs and vanilla. Mix until combined then add the flour mixture and combine. Lastly fold in the extra chocolate chunks.
Drop onto a cookie sheet and bake for 15 minutes, they should look a little puffed up with a cracked surface.
Try and leave them for 10 minutes to firm up but don’t feel bad if you swipe one as soon as it comes out of the oven and don’t forget the milk….