Chocolate chip cookies.
They are my favourite cookies to make and the ones that I make the most often. Also what gets requested most often. It’s soft and chewy comfort all wrapped up in a few bites. It’s one of the first recipes I recall making from scratch, and linked to memories of eating cookie dough straight from the bowl.
This doesn’t mean, however, that I am not opposed to switching it up a bit with my cookies. And while these aren’t wildy off the beaten path, they hit the spot when dad asked me to make him some cookies with white chocolate chips. Perfect with a book, a cup of tea and a snuggly kitten.
Reverse Chocolate Chippers
makes about 2 dozen cookies ( more if you like smaller cookies)
- 1/2 cup cocoa powder, sifted
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 pkg ( about 2 cups) white chocolate chips
- Preheat your oven to 350°F.
- In a bowl, whisk together the first 4 ingredients and set aside.
- In another, larger, bowl, cream together the butter and the sugars, just until fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla.
- Gradually add the dry ingredients to the wet, switching to a spoon if your mixer starts to strain. Pour in the chocolate chips, giving them a stir to distribute them throughout the dough.
- Using a cookie scoop ( mines about 2 tbsp) or a couple of spoons, mound the dough onto a cookie sheet, about 2 inches/ 5 cm apart. Stick them in your preheated oven for about 12 minutes. Let them cool on the sheet for a couple minutes, then transfer them to a wire rack to cool completely.
Sometimes, you can”t beat just a little twist on a classic.