It all started last night, when one of my oldest friends called to say that she and her family were in the area. They wanted to get together. Sure, great! I thought. Living in two different states and different worlds – her in the city and I in the burbs, it certainly hasn’t been easy for us to get together often.
This morning, after setting a time with her, I realized that I absolutely had to bring something with me. After all, we were meeting at her mother-in-law’s and they were serving up lunch. (Coincidentally, the house is located less than a quarter mile from the home I grew up in. Small world.)
What to make though? I’m out of semisweet chocolate chips, but had some white chocolate ones . . . and some leftover semisweet bar chocolate. And lots of cocoa. So, chocolate cookie, white chocolate chips . . . you see the process.
I set to work, kind of winging it but taking note of each step — just in case it all worked out. Fortunately it did. And my chocolate-loving friends loved these.
The bigger challenge? Shawn. But, when he immediately reached for a second cookie after finishing the first, I knew I had scored.
- 1 cup unsalted butter softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 1/2 cup white chocolate chunks
- 1 tbsp extra virgin olive oil
- extra sugar and sea salt
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or heavy duty aluminum foil (to make for an easy cleanup).
In the bowl of a stand mixer, combine butter, sugar, eggs and vanilla and beat on medium until mixture has a light and fluffy appearance.
Sift together flour, baking soda and salt. Pour into mixer bowl and beat on medium. Add chocolate chips, chunks and olive oil and beat until just combined.
Drop by the spoonful onto the prepared baking sheet.
Cook in the preheated oven for 8-10 minutes, until set.
Remove from oven and immediately sprinkle with sugar and a bit of sea salt.
Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool.