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    Death By White Chocolate Cookies


    Source of Recipe


    Baker's Chocolate

    Recipe Introduction


    "These rich chocolate cookies contain both white chocolate chunks and nuts. But if you don't like all the nuts, you can omit them or substitute half the nuts with dried cranberries for another wonderful tasting cookie."

    List of Ingredients




    1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
    3/4 c. firmly packed brown sugar
    1/4 c. (1/2 stick) butter or margarine, softened
    2 eggs
    1 tsp. vanilla
    1/2 c. flour
    1/4 tsp. baking powder
    1 pkg. (6 squares) Baker's Premium White Baking Chocolate, coarsely chopped, or 1 cup Bakers' White Chocolate Chunks
    2 c. chopped Macadamias or toasted slivered almonds

    Recipe



    Preheat your oven to 350 F. Melt the semi-sweet chocolate in a double boiler or use a large microwavable bowl to microwave for 2 minutes on high. Stir until the chocolate is melted and smooth.

    Stir in the sugar, butter, eggs, and vanilla with a wooden spoon until the mixture is well blended. Stir in the flour and baking powder, and then stir in the white chocolate and nuts.

    Drop the mixture by a scant 1/4 cupful onto ungreased cookie sheets. Bake for 13 to 14 minutes or until the cookies are puffed and feel set to the touch. Cool the cookies for 1 minute and then remove them from the cookie sheets to wire racks. Allow to cool completely.

    Makes about 18 large cookies.

    If omitting nuts, increase flour to 3/4 cup to prevent spreading. (This will only make about 15 large cookies.)

 

 

 

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