These are rich chocolate cookies somewhere between brownies and chocolate chip cookies—best the day they are made!
|1 3/4||cup||all purpose white flour|
|2/3||cup||unsweetened cocoa powder|
|1 1/4||cup||packed brown sugar|
|1/2||cup||unsalted butter, melted and cooled|
|6||oz||dark semi-sweet chocolate|
Grease and lightly flour baking sheets.
Cut the white chocolate into chunks and pieces. Pick out and save apart 18 to 24 of the largest chunks—at least one for each cookie. Cut the dark chocolate into pieces. Put all the white and dark pieces into a small bowl.
Sift the flour mixture into a medium bowl.
Using an electric mixer, beat sugar, melted butter, eggs, and vanilla in a large bowl until light and fluffy.
Gently mix in flour mixture, then the chocolate pieces.
Place large spoon sized cookie dough rounded mounds on the baking sheets about 2 inch apert. Gently press a chunk of white chocolate in the center of each mound—this will flatten then.
Bake at 350° until cookies are puffed and cracked and the white chocolate chunks are slightly browned on the edges, about 12 to 14 minutes. Cool on racks.
Makes about 12 large cookies, 18 medium cookies, or 24 small cookies.