Death By Chocolate Cookies....amended
For one of the hundreds of parties we are to attend this year during the holidays (or so it seems!), I wanted to find something rich, finger-food-style, and oh-so-chocolatey. Our electric power was restored by this time (we had an ice storm, in case you don't read my other blog), but our cable internet was still out. Thus, I had to resort to magazines and cookbooks to plan this week's menu (yes, the old-fashioned way!). I found this recipe from Baker's chocolate company, and I amended it to make it a little less sweet and a little more chocolatey. Pure yumminess.
BAKER'S DEATH BY WHITE CHOCOLATE COOKIES
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
3/4 c. firmly packed brown sugar
1/4 c. (1/2 stick) butter, 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 (I used semisweet chocolate chunks instead)
2 c. chopped Macadamias or toasted slivered almonds (I used walnut halves instead)
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.)
BAKER'S DEATH BY WHITE CHOCOLATE COOKIES
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
3/4 c. firmly packed brown sugar
1/4 c. (1/2 stick) butter, 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 (I used semisweet chocolate chunks instead)
2 c. chopped Macadamias or toasted slivered almonds (I used walnut halves instead)
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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