Most chocolate chocolate chunk cookies usually have dark chocolate throughout, but this one uses white chocolate into the cookie base instead. Sweet and chewy, these cookies are a nice change from the usual. Use really good white chocolate, not the cheap kind. Green and Blacks or Lindt are both really good and will give you a wonderful end result. To mix it up, you could change up the kind of chocolate you use as chunks-bittersweet, semi sweet, milk..why not?
Adapted from Mrs. Fields
1 cup butter, softened...divided (measure 4 tablespoons out of the 1 cup and set aside)
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
3 oz good quality white chocolate, finely chopped (Green and Blacks is a good one)
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, at room temperature (put them in a bowl of hot tap water for a few minutes)
2 tsp vanilla extract
10 oz semi-sweet chocolate, cut into chunks
Pre-heat your oven to 300 F.
In a double boiler over simmering water, melt the 4 Tablespoons of butter and white chocolate together, stirring until smooth. Set aside.
Measure out the flour, baking soda, and salt into a bowl. Whisk together. Set aside.
Cream the remaining butter, white and brown sugars together until a grainy paste forms. Add the eggs, one at a time, beating well after each. Add vanilla and mix well. Beat in the melted chocolate mixture and then, on low, add the flour mixture and stir only until just combined.
Fold in the chunks of chocolaty goodness. Now, the original recipe says that you should have 8 oz of chocolate, but why stop there? I threw in 10 oz, just because I firmly believe you can never have too much chocolate.
Drop the dough by rounded tablespoons 2 inches apart on a cookie sheet. They do spread out. Bake for about 15-18 minutes, until the edges begin to turn golden. The original recipe says 20 minutes, but that was a bit too long for my oven.
When I was in college, there was this little cafe on campus that sold the most amazing chocolate chunk cookies. Dripping with chocolate and warm, they were the best cookies I'd ever tasted. This recipe reminds me of them! Chewy, with a white chocolate based and big chunks of semi-sweet, they are decadent and delicious.
Remove to rack to cool and store in an airtight container. Try not to drip chocolate all over yourself when you can't resist scarfing one down.
Makes 2 1/2 dozen, depending on your resistance to eating cookie dough.
