Me and chocolate have a love/hate relationship.
It’s mainly “OMFGILOVEYOUSOEFFINGMUCH!”
And then I step on a scale.
I don’t quite care for dark chocolate. I prefer milk chocolate. And white chocolate. And very rarely do I use semi-sweet chocolate chips in cookies.
This is no exception.
These will be gone in a matter of days.
Ebony And Ivory Cookies
2 sticks of softened butter
1 c. white sugar
1 c. packed brown sugar
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
1 bag milk chocolate chips
1 bag white chocolate chips
Technically, you only need 1/2 a bag of each. Or one bag of one type of chocolate chips. Your call.
Preheat the oven to 375.
Start by mixing together the butter, eggs, sugars, and vanilla.
Now start adding your dry ingredients SLOWLY.
DON’T FORGET TO SCRAPE THE SIDES!
Now, add half the bag of the milk chocolate chips and half the bag of white chocolate chips. Or, you know what? Screw ratios. Throw them in the way you want to.
Mix until the chips are all evenly distributed into the dough.
Now, using a teaspoon, grab up a spoonful and form it into a ball with your hands.
Or, you know. Just spoon and plop. As long as they’re all on the cookie sheet, which you may want to lightly grease just in case.
Bake these bad boys for about 11 minutes.
Let them cool a couple minutes before transferring them to cooling racks.
Now eat those suckers up. Because they’re effing delicious.
Please wait until they’re pretty chill, though. Take it from me. You don’t want to go insane on them and burn your tastebuds.