Tuesday, February 24, 2009
Back in high school, every day for breakfast, I would go to the school cafeteria and have 3 amazing warm, gooey chocolate cookies with white chocolate chips. It was the the highlight of my day, every day. Do you remember those days when you could eat whatever you want and not gain an ounce? I had this way of stuffing anything into my body and still retaining a perfect, perky figure, wish I had it that easy today :) To this day I never found a recipe for cookies that tasted like those did. Today, as I was folding laundry, I caught an episode of Barefoot Contessa. She was reminiscing all her favorite chocolate recipes...and there they were... my beloved White Chocolate Chunk Chocolate Cookies! (Now I am sure that the ones at school were made from some frozen mystery cookie dough) I was instantly inspired and made them this evening. I didn't have any chocolate chunks, but I did have some white chocolate chips, so I just used 12 oz of those.
Now I will be honest...I have NEVER been good at baking cookies. I ALWAYS over baked them because I thought they were still raw inside, turns out they just had to cool :)
I followed Ina's instructions exactly and they were PERFECT! I ate three of them on my own! (Diet? What diet...) I am going to bring them to my fiance's work tomorrow so they can enjoy them as much as I did! (And so that I can get those tempting little devils out of my house!)
Here is Ina's recipe:
Chocolate White Chocolate Chunk Cookies
40 to 48 cookies 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
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.