Post by Deed on Jul 15, 2005 8:32:30 GMT 10
Double Chocolate-White Chocolate Chunk Cookies
1 pkg (24 ounces) semisweet chocolate chips (4 cups)
1 cup butter or regular margarine, softened
1 cup packed brown sugar
1 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 pkg (6 ounces) white baking bar, cut into 1/4 to 1/2 inch chunks
1 cup pecan or walnut halves
Heat oven to 350° F.
Heat 1 1/2 cups of the chocolate chips in a 1 quart saucepan over very low heat, stirring constantly, until melted.
Cool to room temperature but do not allow chocolate to become firm.
Beat butter, brown sugar, and vanilla in a large bowl with electric mixer on medium speed until light and fluffy.
Beat in the eggs and the melted chocolate until light and fluffy. Stir in the flour, baking soda, and the salt.
Stir in the remaining chocolate chips, the white baking bar chunks, and the pecan halves.
Drop dough by level 1/4 cupfuls about 2 inches apart on ungreased
cookie sheets.
Bake for 12 to 14 minutes or until set (the centers will appear soft
and moist).
Cool 1 to 2 minutes.
Remove from cookie sheet and cool completely on wire racks.
Yield: about 2 dozen
1 pkg (24 ounces) semisweet chocolate chips (4 cups)
1 cup butter or regular margarine, softened
1 cup packed brown sugar
1 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 pkg (6 ounces) white baking bar, cut into 1/4 to 1/2 inch chunks
1 cup pecan or walnut halves
Heat oven to 350° F.
Heat 1 1/2 cups of the chocolate chips in a 1 quart saucepan over very low heat, stirring constantly, until melted.
Cool to room temperature but do not allow chocolate to become firm.
Beat butter, brown sugar, and vanilla in a large bowl with electric mixer on medium speed until light and fluffy.
Beat in the eggs and the melted chocolate until light and fluffy. Stir in the flour, baking soda, and the salt.
Stir in the remaining chocolate chips, the white baking bar chunks, and the pecan halves.
Drop dough by level 1/4 cupfuls about 2 inches apart on ungreased
cookie sheets.
Bake for 12 to 14 minutes or until set (the centers will appear soft
and moist).
Cool 1 to 2 minutes.
Remove from cookie sheet and cool completely on wire racks.
Yield: about 2 dozen