I have a fantastic chocolate recipe book that has some of the best dessert recipes in it that I’ve ever made. It’s called, “125 Best Chocolate Recipes,” by Julie Hasson.
The other day I felt like trying a new and slightly untraditional cookie recipe. Scrolling through this book I found one called, “White Chocolate Chunk Fudge Cookies.” My husband is not a fan of white chocolate, so I simply replaced the white chocolate with milk chocolate chips. It goes like this:
Preheat oven to 350 degrees, and line 2 baking sheets with parchment paper.
Ingredients:
2 cups all purpose flour
1 1/4 cups unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
2 cups granulated sugar
1 1/4 cups room temperature butter
2 egs
1 tbsp vanilla
1 1/2 tsp finely ground coffee beans
9 oz. white chocolate chopped
6 oz. semisweet chocolate chopped
2 cups confectioner’s icing sugar
Process:
1. In a bowl, mix together flour, cocoa powder, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and ground coffee, beating well. Add flour mixture, beating just until flour is incorporated. Stir in white and semisweet chocolates.
3. Place confectioner’s sugar in a bowl. Scoop batter with 1/4 cup measure, using your hands, roll into balls. Drop balls into conectioner’s sugar. Coat balls well and place on prepared baking sheets, about 3 inches apart.
4. Bake in preheated oven or 16-17 minutes. Do not over-bake. Let cool completely on baking sheet on a rack.
Oh golly… these cookies are amazing. They are moist and packed full of chocolate goodness. DELICIOUS!
My husband has told me several times that they are seriously the best cookies he has ever ate. Give them a try… they’d be great as a Christmas treat!