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Black and White Chocolate Chunk Cookies Recipe

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This recipe for Black and White Chocolate Chunk Cookies, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Nonstick vegetable oil spray
2 cups all purpose flour
3/4 unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
3/4 cup (packed) golden brown sugar
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract
12 ounces coarsely chopped high quality white chocolate (such as Lindt or Perugina)
1 cup coarsely chopped pecans

Directions:
Directions:
Preheat oven to 350. Spray 2 baking sheets with nonstick spray. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Using electric mixer, beat both sugars, shortening, butter in large bowl until fluffy. Beat in eggs and vanilla. Add dry ingredients; stir. Add white chocolate and pecans; stir.
Drop dough by tablespoons onto prepared baking sheets, spacing 2 inches apart; flatten slightly. Bake cookies until just set, about 13 minutes. Cool on racks.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
from Bon Appetite Magazine.

Store airtight at room temperature.

 

 

 

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