Sunday, March 22, 2009

Chocolate Cookies with White & Semi-Sweet Chips

This recipe was given to me by one of my cousins a number of years ago, I have no idea where it orginated. It's been tweaked along the way. They are a very nice change from regular chocolate chip cookies.

The dough freezes very well, you can have warm cookies on demand~ just shape the dough into 1-inch balls, freeze on wax paper, or parchment lined baking sheets until hard, then pack in sealable plastic bags or containers. When ready to bake, follow recipe (preheat oven and bake until crisp around edges, and soft in the center.)

These are good cookies to use in ice cream sandwiches, too. I make them a little larger than described in the recipe.

Buttery Chocolate Cookies with White & Semi-Sweet Chips
Yields 2 dozen ~ 3-inch cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 Tablespoon Kahlua, optional
1 cup all purpose flour
1/4 cup Dutch-processed cocoa powder (I use Droste)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups white chocolate chips or chunks (I switch out, sometimes using half semi-sweet, and half white chunks or chips.)

Preheat oven to 350 degrees (F)

Place rack in center of oven. Line two baking sheets with parchment paper or silpat liners.

Sift or seive the cocoa powder, flour, baking powder, and salt together. (Set aside)

In the bowl of electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until completely blended. Add the flour mixture and mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons dough on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 8 to 10 minutes or until the the cookies are still soft in the center but are firm around the edges.

Remove from oven and allow cookies cool on baking sheet for about 5 minutes, then transfer the cookies to wire rack to cool completely. They will be slightly crisp around the edges when just fresh, but will soften a bit upon standing.

Makes about 24 - 3 inch round cookies.

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