The key to these cookies is inriching the flavor of the cocolate. Thus adding contrast between the white and milk chocolate. I found that by adding a half cup of cooled coffee or two tablespoons of cooled espresso, the flavor and moisture deepened. These cookies were amazing with the added coffee.They tasted more like a brownie, which was great! side note: whenever working with milk, semi-sweet or dark chocolate, add cooled coffee or espresso to inhance the flavor and add depth and dimension!!!!

Reviewed On: Sep. 18, 2009