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Chocolate Cookies, Death by White Chocolate (D/P, TNT)
Source: Baker's chocolate
Yield: About 18 large cookies

8 oz. (8 squares) semisweet baking chocolate
3/4 cup firmly packed dark brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 large eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
6 squares premium white baking chocolate or 1 cup white chocolate chunks
2 cups chopped macadamias or toasted slivered almonds

Preheat oven 350°F.

Microwave semisweet chocolate in large microwaveable bowl on high for 1-1/2 to 2 minutes, remove after 1-1/2 minutes, stir with a wooden spoon to see if rest melts. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs, and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in white chocolate and nuts.

Drop by scant 1/4 cupfuls onto ungreased cookie sheets. Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks.

If omitting nuts, increase flour to 3/4 cup to prevent spreading, or substitute dried cranberries for 1 cup of the nuts.

Poster's Notes:
I was "snow" cooking too...trying to find new recipes to teach in a chocolate class at the JCC. The two I wanted to do just were not working for me so I spent the day trying to find replacements. These were good.

Posted by Sheilah Kaufmann

Nutritional Info Per Serving: N/A