Double Chocolate Chip Cookies

½ pound (2 sticks) unsalted butter, softened
1 cup sugar
¾ cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1 tsp salt
¾ cup white chocolate morsels
½ cup semisweet chocolate morsels

Preheat oven 350 deg.

In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet morsels.

Bake 9-12 minutes. High altitude: Reduce sugar to ¾ cup. NOTE: It’s hard to tell when dark chocolate cookies are done. A trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from the oven.