Some people think that the way to a man’s heart is through his stomach. And to the best of my knowledge, those “some people” are absolutely right! But in my husband’s case, on the way to his heart, many times the food item must first take a little detour past his sweet tooth. Because if ever there was a person who took his sugary treats seriously, it’s Mr. C. Of course he loves savories too, but in his world, each meal must be followed by a little something sweet. Except of course for breakfast. For breakfast he wants his bit of sweet before his eggs and bacon!

Now I realize that Mr. C. is no different than a lot of my friends, both male and female. These sophisticated sugar lovers want to get the most bang for their sugar “buck”.  And I truly have to say, these cookies deliver in every way. They are chocolaty to the max. They are chewy on the inside, and crisp around the edges. But, in all honesty, they do not have a lot of staying power. They are absolutely at their best when they have only been out of the oven for a couple of hours. So sending these in a Christmas package; not such a good idea. Making them in the afternoon to serve as a casual after dinner treat; perfect!

So next time you want a quick and easy cookie, give this recipe a try. And don’t worry about the cookies not having a long shelf life. They are so good, they probably won’t even make it to an airtight container, much less a shelf!

• 1 c. (2 sticks) unsalted butter, room temperature
• ¾ c. granulated sugar
• 2/3 c. packed brown sugar
• 1 tsp. vanilla extract
• 2 lg. eggs, room temperature
• 2¼ c. unbleached all-purpose flour
• 2/3 c. cocoa
• 1 tsp. baking soda
• ¼ tsp. salt
• 2 c. white chocolate chips (the real white chocolate chips, not the white baking chips)

In a large mixer bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract together until light and creamy. Add eggs, one at a time, beating well after each addition. Whisk together the flour, cocoa, baking soda, and salt in small bowl. Gradually beat flour mixture into butter mixture. Stir in white chocolate chips.

Using a small ice cream scoop, place dough onto ungreased baking sheets. Bake in a pre-heated 350 degree oven for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes, remove to wire racks and allow to cool completely before storing in an airtight container.