The mug in the picture might give it away that I made these cookies awhile ago. I really was simply waiting for the perfect time to share the recipe with you; I didn’t want to post this recipe too close to the holidays, as many of us were suffering from COS (cookie overload syndrome).
Instead, I thought I’d wait until perhaps you’d had a taste of spring, a touch of warmth and sun to incite a joy that unless you too have experienced a long winter, you may not be able to fully appreciate. This recipe is to remind us all to enjoy the variation of spring: the rainy days, the windy days, the warm days, perhaps even a hot day thrown in for good measure. Because before long, the nights will be sultry, and we’ll all be looking forward to the day we can turn our ovens on again.
So, while you still have time, do try this recipe – it’s the perfect way to brighten a dreary spring day.
Chocolate Cookies with White Chocolate Chips
adapted from Barefoot Contessa Parties
2 sticks unsalted butter, room temperature
1 c light brown sugar, packed
1 c granulated sugar
2 tsp vanilla
1 tsp prepared coffee*
2 large eggs, room temperature
2/3 c unsweetened cocoa powder
2 c flour
1 tsp baking soda
1 tsp salt
12 oz pkg white chocolate chips
1. Preheat oven to 350 F.
2. Cream the butter and sugars on medium speed until light and fluffy. Add the vanilla, then the coffee, then the eggs, one at a time and beat until incorporated. Reduce the speed to the lowest setting and add the cocoa powder. When combined, add the flour, baking soda, and salt, mix until just combined. Fold in the white chocolate chips.
3. Drop in large spoonfuls on a baking sheet sprayed with cooking spray or lined with parchment. Bake for 15 minutes, remove from oven. Let the cookies sit on the baking sheet 5-10 minutes before removing to a cooling rack.
*For the coffee, I just use leftovers from that morning.