5 tablespoons unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
How to Make It
Preheat oven to 350ºF. Line 2 large baking sheets with parchment.
In a bowl over simmering water, melt chocolate chips. Remove from heat.
Sift flour, cocoa, espresso, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in eggs, then vanilla. Stir in melted chips. Fold in flour mixture and white chocolate chips.
Put tablespoonfuls of dough on baking sheets 2 inches apart. Bake until tops are cracked, about 15 minutes total. Repeat with remaining dough.
I had all the ingredients on hand and the time so I tried these this morning. Just delicious. Very easy. If I had to make an adjustment it would be to use just a bit less sugar. They are very sweet. I used a medium ice cream scoop and got 29 cookies from the recipe.
I used 3/4 cup sugar instead of 1 cup. Baked 12 cookies, cookies did not look anything like the picture in the magazine, decided to add 1/2 cup old fashioned oatmeal, second batch looked good. Both batches tasted great. Will bake again with the changes I made.
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