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Category: Cookies
Prep Time: Cook Time: Total Time:
16 oz bittersweet chocolate
1/4 cup butter
1/2 cup flour
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 (12 oz) pkg white chocolate chips
1 cup chopped pecans, lightly toasted
Preheat oven to 350. Grease cookie sheet. Coarsely chop dark chocolate in a saucepan and add the butter. Heat over a double boiler, stirring until melted and smooth. Remove from stove and cool to lukewarm.
Combine dry ingredients; set aside.
Combine sugar, eggs and vanilla and beat until very thick and mixture turns a pale color, about 6 minutes. Reduce speed to low; slowly beat in chocolate mixture until well blended. Gradually beat in flour mixture until blended. Fold in white chocolate chips and nuts.
Drop battery by level 1/3 cupfuls onto prepared cookie sheets, about 3 inch apart. Place a piece of plastic wrap over dough and flatten with fingertips to form 4 inch circles. Remove wrap. Bake 12 minutes or until just firm to the touch and surface begins to crack. Do not over bake. Cool cookies 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
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DARK CHOCOLATE DREAMS
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Category: Cookies
Prep Time: Cook Time: Total Time:
16 oz bittersweet chocolate
1/4 cup butter
1/2 cup flour
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 (12 oz) pkg white chocolate chips
1 cup chopped pecans, lightly toasted
Preheat oven to 350. Grease cookie sheet. Coarsely chop dark chocolate in a saucepan and add the butter. Heat over a double boiler, stirring until melted and smooth. Remove from stove and cool to lukewarm.
Combine dry ingredients; set aside.
Combine sugar, eggs and vanilla and beat until very thick and mixture turns a pale color, about 6 minutes. Reduce speed to low; slowly beat in chocolate mixture until well blended. Gradually beat in flour mixture until blended. Fold in white chocolate chips and nuts.
Drop battery by level 1/3 cupfuls onto prepared cookie sheets, about 3 inch apart. Place a piece of plastic wrap over dough and flatten with fingertips to form 4 inch circles. Remove wrap. Bake 12 minutes or until just firm to the touch and surface begins to crack. Do not over bake. Cool cookies 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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