White Chip Brownie Cookies

 This is easily one of my favorite cookies to bake, since they look like a cookie with the feel of a brownie. I call that a win winπŸ‘πŸ»πŸ‘πŸ».

While a classic chocolate chip πŸͺ is always a reliable hit, it's nice to vary your classics. For a crowd it's so nice to fill two or three cookie jars with different kinds, and just set them out on the table. My fave jar hack is to reuse those clear, glass cubes that flower arrangements come in. I scrub them and fill them with candy, cookies, or fruit. The presentation is always nice, since the containers are of the same family. Brightly colored foods look very inviting in them, and the cookie situation is crying out for a hand to take one. I actually once received a massive arrangement of calla lilies in a large, square vase. It's my favorite salad "bowl". It's a great way to recycle. Pretty and practical.         

These cookies always go over big, like their size. The dough contains melted chocolate for a double dose🍫🍫.       

Ingredients:

  • one cup all purpose flour.
  • One cup plus two tbsp unsweetened Dutch process cocoa powder.
  • Half tsp each coarse salt and baking soda.
  • Four ounces coarse lay chopped chocolate chunks or chips.
  • One stick unsalted butter.
  • One and half cups sugar.
  • Two large eggs.
  • One tsp vanilla extract.
  • One cup of white chocolate chips, or butterscotch chips.   

Directions:

Preheat oven 325. Whisk together flour, cocoa powder, baking soda and salt in a bowl.

Melt the four ounces of chopped chocolate or chips with the butter stick in the microwave or in a double boiler. Cool slightly.

Put chocolate mixture, sugar, eggs, and vanilla in a mixer with the paddle attachment. Mix on med speed until combined. Don't over mix.

Lower speed, and slowly add flour mixture and your choice of chips.

Roll dough into balls, about the size of a soup spoon. Put on parchment lined baking sheets at least two inches apart. These spread wide.

Bake until cookies are flat with cracked tops, about 15 min. Cookies should be soft. Cool on parchment on wire racks. Store between layers of clean parchment for three days, or freeze like that as well.

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