My friend E. makes the best cookies in the world. I am not exaggerating.
Not that my cookies are bad – not at all – and any homemade cookie can beat any grocery store bagged cookie any day of the week, but E. has a special cookie gift. She has a rare cookie talent. One of these days, she WILL write a cookbook (Possible titles: "These Cookies Are Better Than Yours"; "Finally, Beck Will Stop Bugging Me For My Recipes.") and that knowledge makes her a bit shy with her recipes, which is a shame when you’re sitting at home all weekend quite sick and wanting her rather magical double chocolate chip cookies. So, being the resourceful type, I flipped through my cookbooks until I found a recipe that sounded similar and set to work.
The first thing I had to do was to preheat the oven to 350 and line my cookie sheets with parchment paper – but I was off in the washroom blowing my nose (isn’t that an awesome thing to write in the middle of a recipe? Yes.) and so I had my long-suffering husband line the cookie sheets for me.
Then I creamed together:
1 cup softened butter
3/4 cup white sugar
1/2 cup PACKED brown sugar (that means that you smack it all down with your fist, because loose brown sugar can be really light.)
Once that was fluffily mixed together, I added 2 eggs and 2 teaspoons of vanilla. Proof!
I always double the vanilla in recipes, by the way, since vanilla is PRETTY tasty. Don’t double THAT amount of vanilla, because I think four teaspoons of vanilla would be pushing it.
In a medium-sized bowl, I mixed together:
2 1/4 cups flour
1/2 cup cocoa powder – OH NO! I was out of cocoa powder! My poor husband sighed and put on his boots and walked to the store for the THIRD TIME THAT DAY and brought me back some cocoa powder. Thank you, honey.
1 tsp baking soda
1/2 tsp baking powder
Then I stirred that with a wooden spoon into the creamed butter stuff, and then I added a whole bag of white chocolate chips. Which was probably a bit more than one cup, in case you buy your white chocolate chips in mighty bagfuls or something.
I used a tablespoon to drop them onto the cookie sheets, leaving space for them to spread as they cooked (although I didn’t find them terribly oozy cookies), and baked them for 12 minutes. (you may want to turn your sheets at the six minute mark.)
And WERE THEY AS GOOD AS E’S MAGICAL COOKIES?
Nope.
They WERE pretty astonishingly tasty, though – buttery and chocolatey with the creamy richness of white chocolate, and my children ate DOZENS of them. And until my friend E. FINALLY writes that cookbook, these are probably your best bet and one of the very best homemade cookies I’ve ever had.