My Favorite Cookies

In a world where billions are spent on perfumes, there is no scent quite as perfect, or as simply sensual as a batch of freshly baked cookies.  And I mean NOTHIN'. It's like being wrapped up in a blanket comprised of angels' whispers and exotic flowers; or sugar and chocolate.  Same difference.  Anyway, that is what I'm smelling right now, and I feel so sorry for everyone who is smelling, well, anything else. But you don't have to be missing out... Here is my absolute favorite cookie recipe.  Not only is it soul-rockingly delicious, it is quite different from the average chocolate chip cookie. This extraordinary cookie has chocolate dough and white chocolate chunks.  Woah, I know, be careful! It has the potential to turn your entire world upside down! Especially if you're a white chocolate lover...

Ina Garten is the creator of this marvelous recipe.  The only adjustment I make is cutting the amount of white chocolate. The recipe calls for an abundant 1.5 lbs, but I use about half.  You can be certain that they will be delicious either way. The power lies within YOU! 

Chocolate White Chocolate Chunk Cookies:

1/2 lb unsalted butter, at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs, at room temperature

2/3 cup good unsweetened cocoa powder

2 cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

24-32 ounces of good white chocolate, coarsely chopped (I use Ghirardelli.  You can use white chocolate chips if you wish to take a short-cut, but I like the comforting, rustic look of a coarse chop)

Preheat the oven to 350 degrees.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Add the vanilla, then the eggs one at a time. Mix well.  Add the cocoa and mix again. Sift the flour, soda and salt together and add to the wet mixture on low speed until just combined. Fold in the chopped chocolate. Drop rounded tablespoons of the dough onto a baking sheet lined with parchment paper. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (even if they appear underdone). Let cool on baking sheet temporarily, then transfer to a wire rack to cool completely. 

Word to the wise: This recipe makes a lot of cookies! Multiple (2-3) baking sheets will likely be a must. Halving the recipe is always an option.

Moral of the story? Get you some.