Chocolate Cookies with White Chocolate Chips (Crack Cookies)

This has been my hands down most popular and beloved cookies recipe for years. I can post something about taking them out of the oven and people will magically appear on our doorstep. They really are that good, thus are affectionately nicknamed Crack Cookies for their addictive taste. I'm giving away some big secrets here, so hang on to your hats folks. My youngest son helped make this batch, because they're his favorite, too. They're very kid friendly to make.

Chocolate Cookies with White Chocolate Chips:

1 cup (2 sticks) softened unsalted butter
1 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups AP flour
1 tsp baking soda
1 tsp salt
1/3 cup cocoa powder
1/3 cup dark or dutch process cocoa powder
1 bag of white chocolate chips

Preheat your oven to 375 degrees.

In the bowl of your mixer, combine your softened butter and both sugars. 

On medium speed, cream the butter and sugars together until they've fully incorporated and the butter begins to appear fluffy (3-5 minutes).

Add your eggs and vanilla.

Mix the eggs in until they're well combined. Stop the mixer and scrape down the sides of the bowl about midway through to ensure everything is evenly mixed.

Now add your flour, baking soda, salt and cocoa powders.

Mix your dry ingredients in to your butter and egg mixture, but only just enough to combine everything. Don't over mix. Now add your white chocolate chips.

Again, mix just long enough to combine and evenly distribute the chips into your dough.

Its time to scoop out your cookies and bake. In order to ensure that all the cookies bake evenly, you need to make sure they're all about the same size. The easiest way to achieve this is with a disher. They look like a small ice cream scoop and they come in a variety of sizes. They make cookie baking so much easier. Also, you're going to need parchment paper. I wouldn't ever bake cookies (or anything for that matter) without it. I find that commercial aluminum half sheet pans work so much better than regular cookie sheets, too. As an added bonus, they're cheaper than mid range cookie sheets at Wal Mart.

Scoop your cookies on to your prepared baking sheets about 2 inches apart to leave plenty of room for them to spread and for the heat to distribute evenly.

Into the oven they go! Depending on your oven, they take 8-10 minutes and should still feel somewhat soft when they're done. These aren't crunchy or crispy cookies. 

Perfection on a cookie sheet! And seriously folks, don't over bake these guys. They're supposed to be soft and chewy. Bake them just long enough to set. If you're nervous about it, try baking just a couple cookies at a time to get the baking time exact. Let them cool for a bit before you declare them too soft or too done, though.

These cookies are the most amazing while they're still warm. I adapted this recipe from an Ina Garten recipe I saw on the Food Network years ago. She made the cookies about twice the size of mine and turned them into ice cream sandwiches, which are stinking awesome. However, these guys stand up just fine on their own minus the ice cream. Enjoy!