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Category: Cookies
Prep Time: Cook Time: Total Time:
1/4 lb unsalted butter
12 oz coarsely chopped white chocolate
2 eggs, at room temperature
1/3 cup packed brown sugar and sugar
1 1/2 tsp vanilla extract
4 oz cream cheese
1 3/4 cup flour
1 1/4 tsp baking soda
1/4 tsp cinnamon
8 oz coarsely chopped semi-sweet chocolate
1/2 coarsely chopped hazelnuts
Position a rack in the center and preheat oven to 350. Lightly butter baking sheets. In a double boiler over hot - not simmering - water, melt the butter and 8 ounces of the white chocolate, stirring frequently. Set aside and let cool until tepid.
In a large bowl, beat the eggs until light and frothy. Beat in the sugars until the mixture is light and fluffy, about 3 minutes. Blend in the tepid white chocolate mixture and the vanilla.
In a double boiler over simmering water, melt the cream cheese, stirring occasionally. Blend into the white chocolate mixture. In a medium bowl, combine the flour, baking soda, and cinnamon; blend into the white chocolate mixture. Fold in the remaining white chocolate, semisweet chocolate, and hazelnuts. Spoon by heaping tablespoonfuls, two inches apart, onto the prepared pans and bake until golden brown and firm to the touch, about 8 to 10 minutes. Transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.
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WHITE CHOCOLATE HAZELNUT COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/4 lb unsalted butter
12 oz coarsely chopped white chocolate
2 eggs, at room temperature
1/3 cup packed brown sugar and sugar
1 1/2 tsp vanilla extract
4 oz cream cheese
1 3/4 cup flour
1 1/4 tsp baking soda
1/4 tsp cinnamon
8 oz coarsely chopped semi-sweet chocolate
1/2 coarsely chopped hazelnuts
Position a rack in the center and preheat oven to 350. Lightly butter baking sheets. In a double boiler over hot - not simmering - water, melt the butter and 8 ounces of the white chocolate, stirring frequently. Set aside and let cool until tepid.
In a large bowl, beat the eggs until light and frothy. Beat in the sugars until the mixture is light and fluffy, about 3 minutes. Blend in the tepid white chocolate mixture and the vanilla.
In a double boiler over simmering water, melt the cream cheese, stirring occasionally. Blend into the white chocolate mixture. In a medium bowl, combine the flour, baking soda, and cinnamon; blend into the white chocolate mixture. Fold in the remaining white chocolate, semisweet chocolate, and hazelnuts. Spoon by heaping tablespoonfuls, two inches apart, onto the prepared pans and bake until golden brown and firm to the touch, about 8 to 10 minutes. Transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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