If you know me, you know that I’m incapable of going to any get together without bringing something homemade. So, when my husband told me he was going to a friend’s house for a boy’s night birthday celebration I couldn’t resist sending him with some cookies. The birthday boy loves chocolate so these indulgent, brownie-like cookies were the perfect dessert to send. Before reading the recipe you should be warned that I do not believe in ‘low calorie’ desserts. To me, dessert is meant to be special and therefore indulgent. All my recipes use real butter, eggs and sugar: if you wish to substitute low fat alternatives you may, it just won’t taste as good.
1 cup unsalted butter, melted
¾ cup white sugar
½ cup packed brown sugar (make sure to use dark brown sugar, demerera has a distinctive taste and is not a good substitute)
2 large eggs
1 tsp vanilla extract (always use real extract, I know artificial is cheaper but it tastes fake)
1 1/4 cups unsweetened cocoa powder (I like Frye’s)
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
Pinch of salt
1 cup semisweet chocolate chips (please do not substitute milk chocolate, the cookies will be much too sweet)
1 cup white chocolate chips
Preheat your oven to 350 F. Grease your cookie sheets or line them with parchment paper. In a large bowl (or with your Kitchenaid mixer), cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Never crack your eggs directly into your bowl: you run the risk of eggshells in your cookies (yuck!). Instead, break your eggs into a coffee mug before adding them to the mixture. Any stray eggshell pieces can be scooped out easily using a bit of shell as a spoon. Next, add your vanilla. In a separate bowl, combine the cocoa, flour, salt, baking soda and baking powder and gradually stir into the creamed mixture. Finally, fold in the semisweet and white chocolate chips. The batter will be very solid but don’t worry, as they bake the cookies will soften.
To place the cookies on the baking sheet you can just drop them by the rounded spoonful. However, if you bake with any frequency you may want to invest in a cookie scoop (similar to an ice cream scoop and a huge time saver). These cookies don’t spread much so 1 inch between each should be sufficient.
Bake the cookies for 8 to 10 minutes in the preheated oven, until puffy but still soft. If you move the cookies too soon they will fall apart so let them to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Once they are cool, transfer them to an airtight container to keep them soft and chewy. If you’ve made too many cookies (unlikely given how delicious they are), leftovers will freeze beautifully in Ziploc bags.