Ingredients
- 1/2 pound unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2/3 cup good unsweetened cocoa
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 pounds good white chocolate, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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By Miss26
Puerto Rico
on June 28, 2011
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I did them,, and instead of using two eggs i use three, and there were very yummy and soft
By daisy01213
Rehoboth Beach,DE
on May 21, 2011
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I have a sweet tooth, but these were just too much for me. Also the high butter-to-flour ratio makes them greasy. The chocolate flavor was excellent, brownie-like. I took them out early but they were still not as chewy as I would have liked. Thanks to the reviewer who added the piece of bread to her cooky jar. That really helped.
By ilovelucy42
on May 12, 2011
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These cookies were very tasty. They were too crunchy though when I took the first batch out, so I decided to stick the batter in the freezer for a little bit, just so they got slightly cold, and those batches came out nice and chewy.
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