Yum. As always – it seems that whenever you mix chocolate with butter and a few other ingredients the result is always delicious. Always. These tempting cookies were so up my alley. I know I’m in the minority with my like of white chocolate. But I do like it a lot. Well, only GOOD quality white chocolate. This is vital. If you don’t like it – then obviously just place reg choc chips in here and enjoy the burst of an all rich dark chocolate cookie. But I do think the white chocolate takes the edge off of the bitter-sweetness. These are simple to make and are a sure hit for you and your guests. Enjoy –
dark chocolate cookies w/white chips (from Baking Unplugged):
½ cup unsalted butter
7 ounces good quality bittersweet chocolate (60-65 percent cocoa solids), chopped
1 cup packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt (plus a dash more)
1 cup all purpose flour
¼ cup unsweetened natural cocoa powder
1 teaspoon baking powder
3.5 ounces white bar chocolate (good quality!– preferably, chopped
Preheat the oven to 350 degrees.
Melt the butter over low heat and add the chopped chocolate and gently melt (melt not cook) completely.
In a small bowl, mix together the flour, cocoa powder and baking powder. Set aside.
Transfer the butter and chocolate to a large bowl and let cool for 5 min or so.
Beat in the sugar until there are no lumps. Then gradually stir in the eggs, vanilla, and salt until smooth and creamy.
Gently fold in the dry ingredients and follow with the chopped white chocolate. Do not over mix.
Drop mounds of dough (about 1 ½ tablespoons) on parchment lined baking sheets. Bake the cookies for 10-12 minutes and rotate the pans. This might take a little bit longer – but watch carefully.
The cookies should be puffed in the centers but not quite set.
Cool and enjoy –Pin It