B&W Chocolate Cookies

I intentionally write “B&W” rather than “Black and White” … just feels right.  This cookie started out as a chocolate base with peanut butter chips.  I do like peanut butter, but apparently not as much as others; I’m especially not a big fan of peanut butter chips in cookies.  So, I swapped out the peanut butter chips originally called for with half semi-sweet, and half white chocolate.  You can’t see the semi-sweet chips in these pix.

Ingredients:
1 ¼ cups butter or margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ bag semi-sweet chocolate chips
½ bag white chocolate chips

Directions:
Preheat oven to 350ºF (175ºC)
In a large mixing bowl, cream butter and sugar; add eggs and vanilla, beat well.  In a separate bowl, combine flour, cocoa, baking soda and salt. Incorporate into the creamed mixture with a stout spoon, the dough will be stiff.  Stir in the chips.  Drop by teaspoonfuls onto a greased (I don’t know why all these recipes always say “ungreased” – you ever tried to scrape the cookies off an ungreased sheet?) cookie sheet.  Bake 8 to 9 minutes.  Do not over-bake; cookies will be soft.  They will puff while baking and flatten while cooling.  Allow to cool a few minutes on the sheet, and then remove to a rack or aluminum foil on the counter-top to cool completely.