So I’ve got everything I love: my (very soft and lovable) dog is sitting beside me, it’s raining outside, I’m listening to Stacey Kent, and I’ve got a glass of insanely good wine right next to my computer. Does it get better than that? Mmmm…yes. I also just ate some of the most chocolatey-rich-gooey-intense-cookies I’ve ever made (Can’t say the best ever because that doesn’t really exist. All home made cookies are equally great in the eyes of god just for being cookies. Ahem) with a glass of cold milk. There really is nothing that could top that right? Except maybe two chocolate cookie recipes all in one post. Yup, two. And they couldn’t be more different from one another. Let me tell you about the first one. It’s a a recipe of my own which I can dare to call the perfect cookie to accompany your espresso. A rich in cocoa chocolate shortbread topped by a thick layer of white chocolate, the ideal combo of sweet and chocolate-y, just what you want after a long sip of good dark coffee, right? And not only that, they’re lovely looking AND easy to make. And they keep for more than two weeks. (can’t tell you how much longer because I’ve never actually been able to have shortbread lying around uneaten for that long). Just what you need when you have company over for coffee, trust me. And the second recipe: double chocolate cookies which are gooey inside, crumbly outside, warm from the oven and have to be had with a glass of really cold milk? Yes, a dozen please. That recipe comes courtesy of Kim at Strawberry Ginger, a great blog with tons of delicious recipes. This double choc recipe is one of the best I’ve tried, or at least they turned out really well for me! I highly recommend warming them slightly in your toaster oven before eating them, the chocolate chips will melt blissfully in your mouth. But enough talk about chocolate, go read the recipes.