There’s nothing about these lusciously rich cookies that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing:
You absolutely must eat these with an ice cold glass of either 1% or 2% milk.
Let me repeat that in case you didn’t grasp it the first time.
You absolutely must eat these with an ice cold glass of either 1% or 2% milk.
Now, let me explain this directive. The milk is necessary, because the cookies are so rich, you have to have something to wash them down. The 1% or 2% is necessary, because whole milk would be just too much decadence at once, and skim milk just wouldn’t be able to compete with the wonderment.
Also, I need to acknowledge that the name I gave these cookies makes no logical sense at all. But neither does anything else I say. So in that way, I’m a paragon of consistency.
Ignore me. Just ignore me.
And enjoy these cookies, my friends!
Here’s what you need, love-muffin!
Sorry I called you love-muffin. I’m trying to quit.
Add the butter to the bowl of an electric mixer.
Then add sugar…
And beat it with the paddle attachment until it’s light and fluffy.
Scrape the inside of the bowl once, then mix it again for a few seconds.
Beat in the eggs, once at a time…
Oh! Wait one second. First look at the photo above. Now imagine the sound effect *bleep*.
Now imagine the sound effect *bloop*.
I like to make sounds while I bake. I’m trying to quit that, too.
After the eggs are beaten in, add a tablespoon of vanilla extract…
And mix it until it’s all combined.
Now, into a sifter, measure the flour and the cocoa…
Then add the baking soda…
And the salt.
Sift it together…
Then mix in big spoonfuls at a time until it’s all combined.
Give it a good scrape…
Then give it one more mix and for the love of Pete, please do not even take one bite of this dough. It’s so irresistible, you’ll then eat half the bowl of dough. And then the yield I’m giving you for this recipe will no longer be correct. And then you’ll be mad at me.
Next, add the semi-sweet chips…
And the white chocolate chips.
Stir it around…
Till it’s all combined! And the same admonition applies: Don’t. Try. Bite. Half. Gone. Yield. No. Correct. Mad. Me.
Drop or scoop heaping tablespoons of the dough onto a baking sheet…
And then, and this is truly optional, press about three white chocolate chips into the surface. This is just to make the cookies extra popalicious.
That was a weird word. I won’t use it again.
Bake ’em until they’re just barely, barely set, then let them cool on the cookie sheet about 5 minutes before removing them.
Oh, baby.
Serve ’em with an ice cold glass of 1% of 2% milk!
Not whole milk.
Not skim milk.
Please don’t forget.
Enjoy these, guys.
Here’s the handy dandy printable!
