Chocolate Cookies with White Chocolate Chips

I always have this kind of cookie when I eat at Subway. I know, they have healthy options now like raisins and yogurt. Bla, bla bla. If I’m going to have a nice veggie sub or lean deli meat combo for lunch- I’m going to indulge on just a little cookie! Once I went into Subway for the sole purpose of buying some of these cookies (no sandwich) and the guy behind the counter just gave them to me. Man! I wish I could remember what outfit I was wearing that day- it must have been my secret weapon.

Well a lot has happened (to my rear) since then, so I have to make my own now. Maybe I should stop eating these cookies, that may help a little in the pants department. Oh heck, just once is okay.

Well, I have another secret weapon this time. This time it makes the cookies extra ooey gooey. They were so gooey that I thought I had underbaked them at first. A little extra cooling time proved that they were just “delicate” in their ooey gooey state of deliciousness.

The secret? Make your own brown sugar. Its easy. Just combine 1 1/2 c. regular white sugar with 1/2 c. molasses. This is how brown sugar is actually made (I just learned that) but if you mix your own, you control the amount of moisture with the amount of molasses. (Hence light brown sugar and dark brown- less molasses and more, respectively)

I also just learned that molasses is the only sweetener that has nutritional value. Molasses has calcium and iron. Sorry Justin, regular sugar is PURELY empty calories.

Just mix whatever ratio you like and then use whatever the recipe calls for. This worked great with dark cookies because sometime dark brown sugar causes too much browning. And a dark cookies needs the extra brown color.

Ingredients:
2 sticks butter, softened
1 c. granulated sugar
3/4 c. dark brown sugar
1 t. pure vanilla
1/2 t. salt
2 eggs
2 cups all-purpose flour
1/2 c. cocoa
1 t. baking soda
12 oz. white chocolate chips

Cream butter, sugar and vanilla. Add eggs, mix until combined. Mix dry ingredients, then slowly add to butter/sugar, mix well. Add chips. Chill in refrigerator for at least an hour.

Drop onto ungreased cookie sheet, bake at 375 for 8-10 minutes.

Let cool completely before removing from cookie sheet (if using my secret ingredient).

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