If you love chocolate, these are cookies for you.
A soft, chewey, brownie-like cookie with chunks of dark and white chocolate.
These are quite elegant, and their deep brown with black and white spots looks lovely with pink.
In other words, perfect for packing up in tissue paper and tying with pink ribbon for a valentine's day gift.
I like to use chocolate chunks instead of chips, and I substituted 1/4 of the butter with solid organic coconut oil, which gave them a slight coconutty aroma.
If you don't like white chocolate, consider replacing it with toasted, chopped hazelnuts.
These are so delicious.
I make them when I need 'chocolate comfort.'
Caution: be sure to freeze some and give some away if you are in danger of cookie snarffing.
BLACK TIE COOKIES
makes about 4 dozen
2 1/4 cups all-purpose flour
1/2 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar
3/4 cup granulated sugar
1 cup softened butter
2 tsp vanilla extract
6 oz semi sweet chocolate chips
6 oz white chocolate chips
preheat oven to 325°
Combine first 4 ingredients.
Using an electric mixer, cream together butter and both sugars until fluffy, then add the eggs and vanilla and beat til smooth.
Mix wet and dry until JUST combined.
Fold in the chocolate chips/chunks until JUST combined.
Drop by the tablespoon onto ungreased cookie sheets, about 2 inches apart.
Bake 12, and allow to cool on pan before transferring to a cool, flat surface (they will appear soft and gooey when you take them out of the oven but will keep cooking while they rest on the baking sheet.)
Store in an airtight container at room temperature or freeze....or give to deserving chocoholics.
Hope these find their way into your cookie jar.
It's a cold snowy Friday...I'm off to the farmer's market for organic goods and banter with the old farmer who always tells me what a smart and pretty girl I am and slips a free apple into my bag.
It's the small simple things.
xoxo country girl
TODAY, ONE YEAR AGO: only in winter, in the country...