A few years ago I saw Ina Garten (I love her!) make cookies similar to these and I tried them out and decided they needed just a little tweaking. I usually don’t mess with her recipes because they are usually right on the money (and this one wasn’t bad to begin with), but it just needed a little something and it was one of those you could easily play around with!
In my version I added more chocolate, less flour, less vanilla and less salt. Sometimes I even like to stir in a cup of coconut and some Macadamia nuts along with the white chocolate for a tropical treat, but any way you bake them, they won’t stay around long. They’re delicious!
What You’ll Need:
2 sticks of butter, softened
1 cup of dark brown molasses sugar
1 cup of organic cane sugar
1 teaspoon of vanilla
2 eggs
1 cup of cocoa
1 3/4 cups of unbleached all purpose flour
1 teaspoon of baking soda
1/4 teaspoon of sea salt
4 – 4 ounce Ghirardelli white chocolate baking bars, chopped
Preheat oven to 350 F.
Cream butter, sugars and eggs until smooth. Add cocoa and mix until completely incorporated. Sift together flour, baking soda and salt and add to chocolate mixture. Mix until flour is just mixed. Add white chocolate and stir to mix.
Drop dough by large tablespoon full onto a baking sheet that is lined with a Slat. Bake for 12-15 minutes and remove from the baking sheet to a cookie rack to cool.
Makes about 30 cookies.
Notes: As I mentioned in the introduction you can easily add things into this dough. Nuts would be a nice addition, as would chocolate chips along with, or in place of, the white chocolate. Mint chips or even peanut butter chips would also be delicious! There is no wrong answer when it comes to cookies. Mix it up and make it your own!