I know this is not a baby blog. I can’t believe I’ve become one of those moms that takes far too many pictures of her child and is convinced that she’s the cutest baby that ever lived. I really, truly thought I wouldn’t be that mom.
But I am. Oops.
I promised my sister I wouldn’t bombard facebook with a million pictures of Ellie… but I never said anything about the blog! I’ll try and restrain myself.
I did manage to tear myself away from her long enough to make some cookies for Mike’s boss as a thank you because she sent us an absolutely ADORABLE baby book. I am probably the least crafty/scrapbookish person on Earth, but this book is so cute I’m going to do my best to make it nice in case Ellie wants to look at it someday.
I am not very good at coming up with interesting cookies to make, which is why I’ve made my typical chocolate chip cookie recipe approximately 96,000 times. Why mess with a good thing? But then I was at Trader Joe’s and the white chocolate somehow made its way into my basket, and the next thing I knew, these cookies were in the works.
The recipe is originally from Martha Stewart, but I used semisweet chocolate in place of milk, and added white chocolate for contrast. They are crisp and crackly on the outside, and soft on the inside, just like all cookies should be.
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 ounces semisweet chocolate (chips or chunks)
6 ounces white chocolate (chips or chunks)
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 325° F. Sift the flour, cocoa powder, baking soda, and salt into a medium-sized bowl and set aside.
Melt the 4 ounces of the semisweet chocolate chips with the butter in the top of a double boiler.
Beat the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment for 2 minutes. Stir in the chocolate and butter mixture and mix until combined, scraping down the sides of the bowl.
Add the flour mixture and mix on low until dough forms. Stir in the white chocolate and remaining 6 ounces of semisweet chocolate.
Bake until cookies are flat and surfaces crack, about 13-15 minutes. They should still be slightly soft when they come out of the oven.
Let cool on the parchment paper on wire racks, then store in an airtight container.