chocolate swirl chip cookies

In my never-ending quest for different homemade chocolate treats for my family, today I devised this new version of chocolate chip cookies.

I cannot remember the source of the original recipe because I have made versions of these for so many years the basic recipe is engrained in my brain!

My younger son likes the milk and white chocolate swirl chips that are sold in Loblaws and I used these in these cookies. When he tasted them he said, "These are really good!" - that is not just plain good, but really good. Ah... music to a baking mom's ears.

I use a melon-ball-ice-cream-style-device to scoop out the batter. My mom gave it to me years ago and honestly I don't know what else to call it. I also use a Silpat reuseable baking mat to line the cookie sheet. This is also thanks to my mom. Wow more reasons to love her!

Nancy's Chocolate Swirl Chip Cookies (makes about 48 cookies)

1 cup butter (remember I'm not very organized so I always soften butter in the microwave first)
1 1/4 cups brown sugar
1 tsp vanilla (use real vanilla, it really does make a difference)
2 eggs
1 tsp baking powder
3 heaping tablespoons cocoa powder
2 1/4 cups flour
1 package (226 g) "The Decadent Swirled Milk & White Chocolate Chips"

* Preheat oven to 350F. I use my KitchenAid for mixing this batter. Cream the butter and sugar together until well blended. Add the vanilla and eggs. Add the rest of the ingredients (except the chips) and mix until just combined. Take the bowl off the machine and fold in the chips. Drop on a cookie sheet, a dozen at a time and bake about 10 minutes.