Ingredients
- 1/2 pound unsalted butte,r 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 both 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 csdiva2g
Dallas, Tx
on January 24, 2012
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These cookies were absolutely delicious! I made a half batch and my family was asking me in the same day to bake more! I read all the comments before I cooked these and I'm glad I did b/c I think the alterations I chose made these cookies turn out just right. To make half the recipe, the changes I made from Ina's recipe consisted of the following: I used 4 oz of Baker's unsweetened baking chocolate squares and Nestle white chocolate chips. I used 1/2 a teaspoon of baking soda AND half a teaspoon of baking powder. I used 3/4 cup of brown sugar and 1/4 cup of granulated sugar. Lastly, I cooked them 10-12 mins. They came out so moist and decadent with such a great balance between the white chocolate and dark chocolate! I will definitely make these again, but next time I will go for the full recipe!
By DiabeticJen
on December 25, 2011
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These were pretty good. I modified the recipe a bit. I halved the ingredients and instead of using regular cocoa powder, I used half cocoa powder and half dark chocolate cocoa powder and some white chocolate chips, semi-sweet chips and dark chocolate chips. Mine came out kinda flat and were became crunchy - and I cooked for 10-12 minutes. Any tips?
By shonspice
DFW, Texas
on December 09, 2011
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These are delicious. I didn't make any alterations to the recipe other than baking them for 10 minutes I could smell them and knew they would burn if baked for 15 minutes. I will make these again.
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