Description
These dark chocolate cookies with white chocolate chips are crisp around the edges but delightfully chewy in the middle. The cookies are so dark because of the significant amount of cocoa powder added. The white chocolate chips added a nice contrast to the black cookie dough. And Rafael and I threw in some butterscotch chips as well, because, why not?
Ingredients
- 1 cup Butter Or Margarine, Softened
- 1 cup Brown Sugar, Packed
- 1 cup White Sugar
- 2 whole Eggs
- 2 teaspoons Vanilla Extract
- ½ teaspoons Salt
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1 cup Cocoa Powder
- 1 cup White Chocolate Chips
- ½ cups Butterscotch Chips (optional)
- 1 cup Butter Or Margarine, Softened
- 1 cup Brown Sugar, Packed
- 1 cup White Sugar
- 2 whole Eggs
- 2 teaspoons Vanilla Extract
- ½ teaspoons Salt
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1 cup Cocoa Powder
- 1 cup White Chocolate Chips
- ½ cups Butterscotch Chips (optional)
Preparation
1. Preheat oven to 350ºF.
2. Beat the butter with both sugars until fluffy.
3. Beat in eggs, one at a time. Beat in vanilla.
4. Sift together the salt, flour, baking soda and cocoa powder. Stir into the butter-sugar mixture.
5. Fold in the white chocolate chips, and butterscotch chips, if using.
6. Place heaped tablespoons of dough onto the baking sheet. Bake for 10 minutes. After taking them out of the oven, let them sit and cool on the cookie sheet for 2–3 minutes, then let cool completely on a wire rack.
7. Enjoy with a cup of milk!
Recipe makes about 50 cookies.
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