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    White Chocolate Chunk Cookies


    Source of Recipe


    Grill 23 pastry chef, Judy Mattera - Boston Globe Magazine 12/28/97


    Recipe Introduction


    Makes about 3 1/2 dozen.


    List of Ingredients


    • 1 cup (2sticks) unsalted butter, at room temp.
    • 3/4 cup granulated sugar
    • 3/4 cup dark brown sugar
    • 1 tsp. vanilla extract
    • 2 eggs, lightly beaten
    • 1 tsp. baking soda
    • 1 tsp. lukewarm water
    • 2 1/4 cups flour
    • 1 tsp. salt
    • 6 ounces English toffee or Heath-bar bits
    • 12 ounces white chocolate, chopped
    • Parchment paper
    • 2 baking sheets


    Instructions


    1. Preheat oven to 350 degrees. Have on hand 2 baking sheets. Line them with parchment paper.
    2. With an electric mixer, cream the butter with the 2 sugars. Beat in vanilla and eggs,a little at a time.
    3. In a cup, mix together the baking soda and the water. Beat them into the batter. Add the flour and the salt and beat just to mix.
    4. Remove the the mixer from the bowl and stir in toffee or Heath Bar bits and white chocolate.
    5. Drop the batter from the end of a large spoon (or smaller for smaller cookies) allowing several inches between as the cookies spread.
    6. Bake at 350 degrees for 10 minutes or until they set.
    7. Transfer the parchment paper, with the cookies on it, to a rack to cool. Remove the cookies when they are firm. Continue with all the batter...
 

 

 

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