Wednesday, March 12, 2014

Outrageous Double Chocolate-White Chocolate Chunk Cookies

I tried a new cookie recipe today from one of my favorite cook books, Betty Crocker Bridal Edition. The name alone sounded too good to pass up, so we had to give them a go.
These little chocolatey delights are a fun change up from the traditional chocolate chip cookie, and the smell in your kitchen as they bake will have you peaking through the oven window begging for them to be ready! I hardly had enough patience to let them cool before diving in to one (hundred)... and I will be sure to share these with my family members or neighbors so I don't end up scarfing them all up myself! This would be a great recipe to make for a party or family event as it makes A HUGE plate!
Have a happy Wednesday
1 bag (24oz) semi sweet chocolate chips
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 package (6 oz) white baking bars cut into bite sized chunks
1 cup chopped pecans or walnuts
Heat your oven to 350 degrees F.
Heat 1 1/2 cups of the chocolate chips on med-low heat stirring consistently, until melted. Cool a few minutes (not long enough to let harden)
Beat butter, sugar and vanilla in a large bowl until fluffy. Beat in eggs and melted chocolate until fluffy. Now add dry ingredients (flour, soda and salt).
Stir in the remaining 2 1/2 cups of chocolate chips and the white chocolate as well as your walnuts or pecans.
Drop by cookie scoop onto an ungreased cookie sheet about 2 inches apart.
Bake 12-14 minutes or until set (CENTERS WILL APPEAR SOFT)
Cool 1-2 minutes before removing to a cooling rack.
**Note, since these cookies are a dark brown chocolate color, you wont be able to tell if you have over cooked them. Be sure to mark your timer so that they cook just until the outer edges are set and the middle is still soft. This will make for a delicious chewy cookie!
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