Cookies!

Reverse chocolate chip cookies: probably the only kind of cookie that can compete with good old chocolate chip. My dear friend Rhonda was kind enough to share with me her secret recipe for chocolate chip cookies, which she honed to perfection a few years back. Recently, I decided to whip up a batch for the holidays, but to my chagrin, I discovered that my supply of baking ingredients had somehow depleted. As usual, I was forced to get creative!

Here's a picture of the original recipe that I copied out in lime green marker:

I made two minor alterations to this recipe: instead of semi-sweet chocolate chips, I used white chocolate chips, and instead of using 1 3/4 cups of flour, I used 1 1/4, replacing the remaining 1/2 cup of flour with cocoa.

As with any cookie recipe, I can't stress how important it is to use butter, unless the recipe specifies otherwise. Cookies made with margarine will obviously have less fat, but they will also be less moist and chewy. I make cookies so infrequently, I feel that it's important to make the product worth all of that work! If you're desperate, the best substitute for butter is shortening.

Here are some shots of me mixing up the batch.

Note the awesome hand-knitted wool sweater (with a tag that says, "Made with love by Grandma." Seriously. It really does. And it really was.), and festive Christmas socks. I was really pumped for the holidays.

In case you're wondering, that's homemade butterscotch ice cream in the background. I didn't make it, my boyfriend did, but combined with cookie dough, it's to die for. Even in the winter!

The finished product! Or at least some of it. This recipe makes at least 2 dozen big cookies, so make sure to share with some cookie monsters near you.