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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Winter White Chocolate Chunk Cookies Recipe

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This recipe for Winter White Chocolate Chunk Cookies is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (8 squares) Baker's Semi-Sweet Chocolate
3 squares Baker's Unsweetened Chocolate
1/2 c. butter
3 eggs
1 1/4 c. sugar
2 tsp. vanilla
2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 package (6 squares) Baker's Premium White Chocolate,
2 c. toasted chopped walnuts
coarsely chopped
Directions:
Directions:
Heat oven to 325º.

Heat semi-sweet and unsweetened chocolates and butter in
double boiler, stirring occasionally, until chocolate is
completely melted and smooth. Cool to room temperature.

Beat eggs and sugar with electric mixer on medium speed 5
minutes. Beat in chocolate mixture and vanilla. Stir in dry
ingredients until well-blended. Stir in white chocolate pieces
and walnuts. Drop batter by heaping tablespoonfuls onto
greased cookie sheets.

Bake 10 minutes or until cookies are slightly cracked but still
moist. Cool 2 minutes, remove from cookie sheets. Cool
completely on wire racks. Srinkle with powdered sugar, if
desired.
Number Of Servings:
Number Of Servings:
30 cookies
Personal Notes:
Personal Notes:
Yeah, it's a lot of chocolate. I made these
cookies for the first time last Christmas, and they were a
huge hit.

 

 

 

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