Chocolate Chocolate White Chocolate Cookies

It’s officially February. January is gone for another year (oh thank goodness) and I need a break from green smoothies, salad and constantly feeling hungry.

Besides, February is the month of love and all that mushy stuff and what goes better with romance than a big plate of chocolate goodness? Nothing, I tell you.

Make a double batch of these treats. Trust me. Put some in the freezer. You’ll be so glad you did the next time your husband comes home grumpy from work, or you need a treat to take to a friend or your day just blows up in your face. Not that I would know anything about any of that…

This recipe is a bit of a mash-up between a cookie recipe from The Pioneer Woman and The Farm Chicks.

Triple Chocolate Cookies:

• 2 1/4 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups white chocolate chips
• 1/2 cup semi-sweet or dark chocolate chips

Preheat the oven to 350 degrees. Whisk together flour, cocoa powder, baking soda and salt in a large bowl. In a mixer, cream the butter for 1 minute. Add the sugars and vanilla until creamy and fluffy. Beat in eggs one at a time. Lower the mixer speed to low and gradually add the flour mixture to the butter mixture. With a spatula mix in the chips until well-combined. Bake for about 8 minutes. It’s easy to over-cook the cookies because its hard to tell how brown they are getting. Err on the side of undercooked. Allow to cook on a wire rack and try not to eat a dozen in the first hour you bake them.

Enjoy!