It took Big Guy a while to work up the nerve to trust a chocolate cookie after his heart-breaking disappointment at the chocolate-espresso drops I made at Christmas. He even made Boots try them first, in case I was trying to poison them again.

“Are you sure it’s all right?” he asked his brother skeptically.

“It’s the best cookie ever!” Boots cried.

He’s exaggerating, just as he always does, but they are pretty darn good.

They’re based on a chocolate-chip cookie recipe in Rosemarie Emro’s most excellent “Bakin’ Without Eggs.” Yes, I’m pimping her book again, and as often as I do that I really should get a commission. The book is that good, though.

I made ours with white chocolate chunks, which are a challenge to find if you’re peanut allergic. I found  safes one when we were vacationing over the holidays – Nob Hill Trading Company, sold at Raley’s stores – and stocked up. The recipe would be just as tasty with milk or semi-sweet chocolate, though.

Emro says she usually triples the recipe, freezing part of the dough, and I’m inclined to agree. I made just a single batch and got only 18 cookies out of it. No, I didn’t eat that much dough.

Chocolate-chocolate chip cookies

• 1/2 c. butter or margarine, room temperature
• 1/2 c. granulated sugar
• 1/2 c. firmly packed brown sugar
• 1 1/4 c. all-purpose flour
• 1/2 c. cocoa
• 1 tsp. baking soda
• 1/4 c. cooking oil
• 2 tbl. water
• 1 c. baking chips

Use a mixer at medium speed to cream butter and sugars until fluffy, about two minutes. Slowly add flour and baking soda. Add oil and water until completely combined. Stir in baking chips with a spoon.

Drop by rounded teaspoonsful – I used a melon baller, which probably explains why I got only a dozen and a half – on ungreased cookie sheet, two inches apart. Bake for eight to 10 minutes at 350 degrees. Cool on sheets for three minutes. Remove from sheet and cool completely.

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Copyright 2010 Debra Legg. All rights reserved.

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