If you’re like Alli Rose, you won’t turn down a chocolate chip cookie.

So, if we offer you a Velvet Chip Cookie – the ones we sell in our Shop that are made from an original recipe of her sister, Kristen – you’ll definitely take a bite. And when you take a bite, you’ll experience that mouth-watering combination of crumbly cookie, crunchy walnuts and smooth dark chocolate that melts on your tongue. And you’ll probably want to know what kind of chocolate is in this cookie, that makes it especially delicious. And you’ll remember that we call it a Velvet Chip Cookie, so the chips must be chunks of our Velvet bar. At which point, you might ask aloud (regardless of who’s around), “How do they make this chocolate so smooth?” So, you’ll check our description of the Velvet bar, and you’ll read that it’s smooth because it has a high cocoa butter content. But then, you don’t know what cocoa butter is. And just as you’re about to search the internet… you’ll realize your cookie is gone! 

And then you’ll wonder, “Where can I find another one?”

And. Well. You can make them at home…

Velvet Chip Cookies

Makes 4 dozen

1 c butter, browned and cooled
1 c white sugar
1 c packed brown sugar
2 large eggs
2 t vanilla extract
1 t baking soda
2 t hot water
½ t salt
3 c all purpose flour
2 c Saratoga Chocolate Co. Velvet bar (about 3 bars), chopped
1 c chopped walnuts (optional … we don’t use these in the cookies in our Shop)

1. Preheat oven to 350 degrees.
2. In a mixer, cream butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla extract. 
3. Separately, dissolve baking soda in hot water. Add baking soda and water to batter, along with salt. 
4. Stir in flour, chips and nuts (optional). 
5. Drop large spoonfuls of batter onto ungreased pans, spaced several inches apart.. 
6. Bake approx 10 min, until edges of cookies start to turn golden brown. 
7. Remove from oven and allow them to cool on the pan. (They’ll continue to cook on the pan as they cool.)

If you want cookies to have a cracked appearance on top, as opposed to smooth, add ½ t cream of tartar. (Cream of tartar won’t change the flavor, just the appearance.)