Forecast calls for a bright, tasty mix

Dreary days demand homemade treats. They're always satisfying, of course, but especially so when spring showers just keep coming. Hang up that soggy raincoat and pull out the chocolate.

In baking, the sparkling contrast of dark and light is beautifully represented by chocolate. Bittersweet's bold, lingering richness set against sweet and lush white chocolate becomes a dramatic alliance.

Cookies, in particular, profit nicely from this plush mix. Here, a wonderful confection evolves from a simple and buttery dough sweetened with both granulated and light brown sugars. The gentle caramel undertone of the brown sugar brings out the depth of the unsweetened melted chocolate that colors the dough and the chunks of bittersweet chocolate that punctuate it. White chocolate forms candylike pools here and there.

The dough, arranged in flamboyant 2-tablespoon mounds, bakes until just set, yielding a soft, chewy cookie that is moist and tender. If you like, add texture to the dough with coarsely chopped walnuts or pecans; the nuts offer crunchy relief.

Harried bakers take note of this accommodating tip: The cookie formula stores nicely in the refrigerator for up to two days or in the freezer for up to three weeks. Shape it into a plump log and wrap it securely first in waxed paper, then in a double layer of parchment paper. Secure the long ends by twisting them closed and tying with sturdy kitchen string, so they look like firecrackers. On baking day, simply slice off thick, nubby disks and bake. The thought alone -- that there's delicious cookie dough waiting to be baked -- is enough to bring out the sun. -- LISA YOCKELSON