Double Chocolate Chip Cookies

Pump up the jams, throw on your favorite oversized pair of pantaloons because today we have some serious baking going on. Yes, it's true. You too can be a self-proclaimed love child of Ina Garten and Giada De Laurentiis in the kitchen, and it begins with this recipe.

Want to make some random friends? Avoid being chosen as coffee intern? Send a good ole care package to some folks with a sugar craving? Avoid parole? Whatever it is, I have your solution. 

As some of you know, I have gone practically dairy-free, and I bake/cook everything without dairy as well. However, there are some ingredients that I have yet to reproduce/find an alternative for—in this case, that is white chocolate chips, so I'm sorry @Teevo that these aren't completely dairy-free but you can always make them without.

This is just the job description. No hard feelings. (did anyone see Mission Impossible...oy)

*Please pass along any info you have if you have a solid dairy-free white chocolate chip brand and I'll literally send you five hundred boxes of these babies*

White chocolate chips just have a flavor profile unlike any other chip I have come into contact with. They are essentially a vanilla-ey, cocoa buttery solid chip that claims to be a chocolate despite their lack of cacao. Anywho, I know a few individuals (you know who you are) who basically eat anything and do fancy white chocolate, so I thought I would whip some of these bad boys and send them over.
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Let's get down to the nitty-gritty.

Ingredients:

 Makes ~24 cookies — depending on how large you make them  •  Recipe adapted from Sally's Baking Addiction

• 1 1/2 sticks of Earth Balance butter, room temperature
• 3/4 cup  packed dark brown sugar
• 1/4 cup white sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 1/2 teaspoons cornstarch (this prevents the cookies from spreading too much)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup mini dark chocolate chips
• 1/2 cup white chocolate chips

Instructions:

*No need to preheat oven! The dough needs to chill between 2 hours and overnight.

1. Cream the butter and both sugars, either with a stand mixer fit with a paddle attachment or by hand, until they become a smooth, pale yellow mixture.
2. Slowly add the egg and vanilla until everything is mixed thoroughly and there are no chunks of butter or sugar.
   
3. In a separate bowl: mix the flour, cornstarch, baking soda and salt,  then add directly to the butter and sugar (slowly!). 
4. Scrape the sides as you mix to make sure there are no stray flour patches that have yet to be incorporated. 
5. Hand mix in the chocolate chips, and you are ready to go! NICE DOUGH!
6. Chill overnight (or until the dough is firm because you're impatient).
7. Remove dough from fridge, then preheat oven to 350°F.
8. Roll cookie dough into balls and place on parchment-lined cookie sheet in preparation for
   the oven.
9. Bake for about 9-ish minutes or until golden brown — They may look unbaked but I promise it's ok. Allow them to cool and firm up a bit, before diving in.
   

And with that, you go Glen Coco.