Black & White Chip Cookies

Pictures of food are quite dangerous. If your eyes pass over a choice sample of veritable food p-rn, your mouth starts to salivate, your mind reels with the thought of consuming the food and your stomach starts to grumble. I recently laid eyes on a particularly sexy photograph of a stack of chocolate and white chocolate chip cookies. Unfortunately, the website chose to tease and torture and offered no satisfaction in the form of a recipe. Being a scrappy gal, I came up with my own recipe because let's face it, I don't do well with temptation and these cookies needed to be made and consumed.

This recipe turns out nice plump cookies. They are crispy on the outside and soft in the middle. The rock star are the fat Ghirardelli milk chocolate chips I use and the smaller Ghirardelli white chocolate chips are the opening act. Pace yourself or you may just find yourself eating all the cookies in one fell swoop.
Ingredients:

2 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt

1/2 cup of white sugar
(or brown sugar if so desired)
1-1/2 sticks (3/4 cup) of melted and cooled butter
2 eggs beaten
1 teaspoon of vanilla

1 cup of Ghirardelli milk chocolate chips
1 cup of Ghirardelli white chocolate chips


Makes 28 cookies.

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Preheat oven to 325 degrees.

Mix dry flour, salt and baking soda in a bowl. Set aside.

Mixed melted butter (cooled please!), sugar, vanilla and beaten eggs in a separate bowl.

Toss the chips into the dry ingredients to coat.

Mix wet ingredients into dry and incorporate thoroughly. Now you have your cookie dough. Scoop spoonfuls of dough onto a baking sheet lined with aluminum foil. The cookies will need about 1-2 inches of room between them to spread.

Bake in the oven for 15-18 minutes or until golden brown. Enjoy with a nice glass of milk.