Reverse chocolate chip cookies

I was taking a bit of a blog hiatus just because I've been wedding planning and taking care of lots of odds and ends at the house with Charlie (who came back less than a week ago and already accomplished so much, hurrah!).

I made these cookies last night and HAD to post. I suspect I'll have about 32 posts in 3 days because I have all these back logs of pictures to upload. And stories too.

Since I made my grandma's brownies (I will post the recipe soon and you will never be able to eat a different brownie again without pouting)...well since making my grandmas brownies, I've been enjoying the thought of using cocoa powder in everything (chill anyone?). Why not my "OMG cookies" with some chocolate in the dough?


(sidenote, I made a regular batch as well and they just didn't turn out right for some reason. I think maybe the dough didn't cool enough. I guess even I can screw up my own cookie sometime!)

I had a bag of white chocolate chips in the pantry (note to self, buy more of these to have around). I thought it would be better to have white chocolate chips in the chocolate cookie. The result was AMAZING. Charlie had 4, and he's been doing so good with being healthy. Whoops!

Recipe (modified from original omg cookie)
Ingredients:
-2 sticks of room temp butter (or just melt it in the microwave if you're in a rush)
-1 1/4 cups brown sugar
-1/4 cup white sugar
-5 tbs unsweetened cocoa powder (I buy the Hersheys brand)
-1 egg and 1 yolk
-2 tbs milk
-1/2 tbs vanilla
-1 tsp kosher salt
-1 tsp baking soda
-2 1/4 cups of bread flour (remember, bread flour! important)
-2 cups (about one package) of white chocolate chips (I used nestle tollhouse but store brand would work too)

Directions:
1. Put the butter, brown and white sugar, and cocoa in a mixing bowl and use a hand mixer to mix together.
2. Add in the egg and yolk, vanilla, and milk, and mix to combine.
3. Add the salt, soda, and flour, one cup at a time, combining between each cup of flour.
4. Add the white chocolate chips and use a spatula or spoon to mix the batter together.
5. Refrigerate for at least one hour, but more would be better. Use a 1.5 ounce scoop (3 tbs), to scoop out the batter on to cookie trays, and bake for 12 minutes at 350 degrees.

Let them cool just long enough to not burn your tongue, and watch as your fiancé eats four.