Fall is cookie season for us - but then again, I always find myself making them during the summer, to pack and take on road trips, camping or to summer camps. And sometimes, when I'm really on the ball, I'll make and freeze balls of dough so I have something to slide into the oven once the busy back to school season hits- there's nothing like walking in the door after a long day and the house smells like chocolate, and I like being able to bake something to tuck into lunchboxes.
On days when we're hanging around the house, I may put my son to work mixing up batches of dough, which I'm thankful to have in the freezer when fall rolls around. This is one of our favourites - a dark, brownie-like chocolate dough studded with white chocolate chips - although they're just as good with dark chocolate, dried cherries, or whatever you can find in your cupboards.
Inside-Out Chocolate Chip Cookies
3/4 cup butter, at room temperature
3/4 cup packed brown sugar
3/4 cup sugar
1 large egg
2 tsp. vanilla
1 1/2 cups all-purpose flour
1/3 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup white chocolate chips
Preheat oven to 350F.
In a large bowl, beat the butter and sugars until pale and fluffy. Beat in the egg and vanilla.
Add the flour, cocoa, baking soda and salt and stir or beat on low until almost combined; add the chocolate chips and stir just until the dough comes together.
Drop dough by the spoonful onto a parchment-lined sheet and bake for 10-14 minutes, until the cookies are set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 2 dozen cookies.