There’s something about failure, not all-out complete failure but a semi failure, that leaves you hanging. You scratch your head, you stare at the cookie funny, you take another bite, and wonder why. Just why. I’ve made double chocolate chip cookies a few times now. Literally three, I think. And each time is only very slightly better than the last. The first time it was gooey and stuck to the pan, and the victims who had to eat it had to follow it up with a pitcher of milk. The second time, I followed David Lebovitz’s recipe, which I’m tempted to actually try again sometime, and that too spread out and looked rather pitiful, but it didn’t taste completely awful. You’d think the third time would be the charm, and that’s what I thought too. But nopes.
Maybe it’s just me. Maybe I don’t know how to read cookie recipes. Maybe there needs to be a monthly cookie challenge group for the cookie challenged people like myself. Anybody? *echo*
12 oz semi-sweet chocolate chips
12.6 oz all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 oz butter or margarine, softened
7 oz packed brown sugar
4 oz granulated sugar
1 teaspoon vanilla extract
3 large eggs
6 oz white chocolate chips
Melt chocolate chips in a small bowl, atop a saucepan with an inch of water, over low heat; stir until chips have melted and is smooth. Remove from heat.
Whisk together the flour, baking soda and salt in medium bowl.
In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, granulated sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate, and next gradually beat in flour mixture.
Stir in the white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Recipe courtesy of Nestle Toll House, with some very slight modifications.