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April 20, 2007

Chocolate White Chocolate Chunk Cookies

Chocolate White Chocolate Chunk Cookies

A few years ago I saw Ina Garten (I love her!) make cookies similar to these and I tried them out and decided they needed just a little tweaking. I usually don't mess with her recipes because they are usually right on the money (and this one wasn't bad to begin with), but it just needed a little something and it was one of those you could easily play around with!

In my version I added more chocolate, less flour, less vanilla and less salt. Sometimes I even like to stir in a cup of coconut and some Macadamia nuts along with the white chocolate for a tropical treat, but any way you bake them, they won't stay around long. They're delicious!

What You'll Need:
2 sticks of butter, softened
1 cup of dark brown molasses sugar
1 cup of organic cane sugar
1 teaspoon of vanilla
2 eggs
1 cup of cocoa
1 3/4 cups of unbleached all purpose flour
1 teaspoon of baking soda
1/4 teaspoon of sea salt
4 - 4 ounce Ghirardelli white chocolate baking bars, chopped

Preheat oven to 350 F.

Cream butter, sugars and eggs until smooth. Add cocoa and mix until completely incorporated. Sift together flour, baking soda and salt and add to chocolate mixture. Mix until flour is just mixed. Add white chocolate and stir to mix.

Drop dough by large tablespoon full onto a baking sheet that is lined with a Slat. Bake for 12-15 minutes and remove from the baking sheet to a cookie rack to cool.

Makes about 30 cookies.

Notes: As I mentioned in the introduction you can easily add things into this dough. Nuts would be a nice addition, as would chocolate chips along with, or in place of, the white chocolate. Mint chips or even peanut butter chips would also be delicious! There is no wrong answer when it comes to cookies. Mix it up and make it your own!

Posted by Dianne at April 20, 2007 4:52 PM

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Comments

Diane, would you please mail some of these to Brazil?? ;)

Posted by: Patricia Scarpin at April 23, 2007 4:30 PM

I would, but I'm afraid these gems don't stick around for too long without being eaten! ;o)

Posted by: Dianne at April 27, 2007 9:25 AM

Just wanted to let you know that we think these are the best cookies we've ever baked and eaten. We love your site! Stacey & Jenn (Villa Ridge, MO)

Posted by: Stacey & Jenn at July 6, 2008 12:10 PM

Glad you enjoy the cookies and my site! These cookies are one of my favorites too. :o)

Posted by: Dianne at July 6, 2008 6:02 PM

Dianne, I had a question and another “thank you” for sharing this recipe. I made these cookies again for a bake sale over the holidays to raise money for the homeless and not only did I win, but I also sold out first! So you know, you're the top of the list of my recipe blog favorites and I've noticed one thing about the baked goods you make. Sometimes you use what looks to be a silicon sheet pan liner (or something similar) and I'm always using parchment paper. Do you prefer one over the other? Does one do better than the other? I received one as a gift (it's not exactly like the ones I've seen in your pictures) but when I tried cookies on it using my stoneware baking sheet, it didn't work so well. And as you know, if you bake with stoneware, you can’t let the cookies stay on the sheet otherwise they keep baking. But grabbing the silicon one I used the other night almost burned off my fingerprints! lol Of course it could have been operator error...:) Any thoughts? Thanks again for your blog. I religious about visiting it every day after work. It’s something to look forward to. ;)

Posted by: Stacey at January 15, 2010 9:14 PM

Thanks Stacey! I'm glad you enjoyed them!

I've never baked on stoneware before so I'm not sure, but they work well on metal baking sheets. I prefer the silicone over parchment because you buy it once and you're done, and also you aren't having to throw away you sheet once you're done so it cuts down on waste. Also parchment paper can catch on fire in the oven as well, though it has never happened to me, it has happened to my best friend. I also think that the silicone baking sheets work better because they are a bit thicker than parchment. But as you discovered grabbing them when they are still hot isn't something you want to do and it would be nearly impossible to do that with a mitt. It may be that parchment is the only option when it comes to stoneware.

Posted by: Dianne at January 16, 2010 11:05 AM

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