Death by White Chocolate Cookies

These are like other cookies with lots of chocolate and not too much butter or flour: they have kind of shiny crust that cracks and the bottoms are a bit sticky when they come off the parchment. These have a lot of “floaties” which is what I call the added things like chips and nuts and fruits. They are very rich and Baker’s Chocolate has reason to be proud of this recipe. I confess, I use Ghirardelli’s chocolate, not Baker’s. I really like them with half the nuts replaced by Craisins. That tartness is just so good in the rich chocolate.

Source:

Baker’s Chocolate and all over the Internet

Yield:

About 18 large cookies

Ingredients:

8 ounces semisweet baking chocolate

¾ cup firmly packed dark brown sugar

¼ cup butter, softened

2 large eggs

1 teaspoon vanilla

½ cup flour

¼ teaspoon baking powder

1 cup white chocolate chunks

2 cups chopped macadamias or toasted slivered almonds

Instructions:

Heat oven 350°F.

Microwave semisweet chocolate in large microwaveable bowl on high for 1½ to 2 minutes. Stir until chocolate is melted and smooth.*

Stir in sugar, butter, eggs, and vanilla until well blended.

Stir in flour and baking powder.

Stir in white chocolate and nuts.

Drop by scant ¼ 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.

Notes:

* I use a double boiler. It just makes me happier than microwaving chocolate.

** I use my usual 2 tablespoon cookie scooper and cook them for 12 minutes. They are great.

Options:

1. Omit nuts, increase flour to 3/4 cup to prevent spreading.

2. Substitute 1 cup of dried cranberries for 1 cup of  nuts.