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
- 1½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 1½ 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.