The Inside Out

What happens when a cookie dresses in the dark? This. The cocoa and white chocolate chips fit together perfectly in this completely harmonious mistake. If you're ever feeling for a cookie with a little twist, this one is the one. This was the first cookie I made without a recipie when, one day, I was in the mood for a cookie and realized I didn't have everything in my pantry that I needed to make the Classic. In the back of the pantry, I found an unsed bag of white chocolate chips. The rest, they say, is history.

Ingredients

1 stick butter [1/2 cup]
3/4 cup pakced dark brown sugar
3/4 cup sugar
1/8 cup cocoa powder
3 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
1 bag white chocolate chip cookies

Directions

Oven temp: 375 degrees
Bake time per batch: 7-9 minutes

In large bowl, melt butter in microwave until soft [about 40 seconds].
Add brown sugar and sugar to the bowl and beat with butter until well mixed. This part can be done with an electric mixer to get a lighter, fluffier mix, but the rest of the recipie is best done with hand mixer [wooden spoon works great].
Add both eggs and vanilla. Mix until well blended.
In seperate bowl, mix cocoa powder and oil until it looks like a syrup. Add a little more powder or oil to get the consistency to look like chocolate syrup. Blend into the mix.
On top of the mix add the flour, then baking soda and salt. With a fork, gently blend the dry ingredients together while it sits on top of the wet mix. Take your wooden spoon and mix all the ingredients together.
Add the white chocolate chips and fold them into the dough.
Spoon the dough, about 2 1/2 tablespoons at a time, onto a non-stick baking sheet. The size of the dough ball can vary just as long as its consistent throughout the batch.
Bake in the oven for about 7-9 minutes.
Cool on a cooling rack or on paper towels for at least twenty minutes before packaging them, or just eat them right away!