Thursday, March 12, 2009

White Chocolate, Chocolate Cookies

I was searching for a double chocolate recipe that uses both white and dark chocolate and found one great one here submitted by Amy on I followed her recipe and i must say that the cookies does taste great! Also i added almonds in them and hence yield more than 36 cookies as mentioned in the recipe. I like crunchier cookies, so i baked them at 14mins instead of 8-10mins which yields chewy cookies. I have found another blog which has a similar recipe but equally interesting at Confections of a Foodie Bride, which is linked to Browned Eye Baker who said the cookies taste like immitation oreos, and in turn linked to Annie's Eats. This recipe of theirs contains no eggs..maybe i'll try this next to see how it taste.

· 1 cup unsalted butter

· 1 cup white sugar

· 3/4 cup packed brown sugar

· 2 eggs

· 1 1/4 cups unsweetened cocoa powder

· 1 3/4 cups all-purpose flour

· 2 teaspoons baking soda

· 2 cups white chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



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