1 1/4 c Sweet butter; at room
-temperature
1 tb Sweet butter for buttering
-cookie sheets
3/4 c Brown sugar
1 1/4 c Sugar
2 Eggs
1 3/4 c All-purpose flour
1 1/4 c Cocoa powder
2 ts Baking soda
10 oz Solid white chocolate
Broken into 1/4″ chunks =or
-8 ounces
; white chocolate chips
Makes 60 cookies
These rich brown cookies studded with chunks of white chocolate are a
delicious, inside-out version of chocolate chip cookies. Since the cookie
batter is brown to begin with, you won’t be able to use their toasty color
as a visual indication of doneness. To avoid overcooking, remove the
cookies from the oven as soon as they puff up and are still slightly soft
to the touch. The cookies will set as they cool, but should remain pliable
rather than hard or crunchy.
P R E P A R A T I O N:
Preheat the oven to 350 degrees.
Lightly butter a cookie sheet, or alternatively, line the sheet with a
strip of parchment paper. Set aside.
In a mixing bowl, mix together the flour, cocoa powder and baking soda. Set
aside.
Using an electric mixer or a hand-held beater, cream the butter and sugars
until the mixture is light and fluffy. Add the eggs and continue to beat
until they are well-combined, about 1 minute. Mix in the flour, cocoa
powder and baking soda mixture until well incorporated. Fold in the white
chocolate chunks with a rubber spatula.
Filling a tablespoon, scoop out individual cookies from the batter and
place in even rows on the cookie sheet, leaving 2 inches of space between
each cookie.
Transfer the cookie sheet to the middle shelf of the oven, and bake for
8-10 minutes until the cookies are puffed and still to the touch. Remove
the cookie sheet from the oven and allow cookies to cool and set for 5-7
minutes before carefully removing them with a spatula. If you have used a
sheet of parchment paper, slide the entire sheet off the tray, and allow
the cookies to cool for 5-7 minutes. Meanwhile, you may re-use the cookie
sheet immediately for baking the next batch.
Yields
1 servings
