Apologies and cookies for all

I have so much I want to blog about but a lack of energy to delve into any of those things and actually commit the time to it.

So for now, I'll leave you with this cookie recipe instead.


White Chip Cocoa Cookies (courtesy of Nestle Toll House)

• 2 1/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 (12 ounce) package white chocolate chips
• 1 1/2 cups pecans, walnuts or other chopped nuts (0ptional)
  

DIRECTIONS

1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes: I've been making these for years and everyone always loves them. I bake them no longer than 9 minutes, otherwise they get too crispy and I like my cookies soft and chewy. These are quick and easy and always a hit. They don't look incredibly pretty, but the taste more than makes up for it. I"ve just recently started adding nuts to this recipe and they're not necessary, but they add a bit of oomph to an already delicious treat.