1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely choppedPreheat the oven to 350 degrees F.
Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
2 Responses:
These sound really yummy. I am not good with cookies, but maybe I'll give these a try one day soon.
When I made them last night the batter was a bit stiffer than I remembered. I added 1 more large egg since I didn't have extra large eggs. The cookies baked up fine and didn't taste dry although they are crispy. I think that's intended since you wouldn't want an already soft cookie sandwiched with ice cream. That would make it REALLY soggy. Also, the recipe made a ton more than it said it would. I think she (Ina Garten aka The Barefoot Contessa) intended for the cookies to be very large. I made normal sized cookies and it made around 40.
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