Description
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
Ingredients
- ½ cup butter, softened
- ⅔ cup white sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 ¾ cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- ¾ cup semisweet chocolate chips
Instructions
- In a large mixing bowl
- cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough
- and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts
- and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet
- about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes
- or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes
- then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet
- and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over
- and bake for 7 to 9 minutes. Cool completely
- then store in an airtight container.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 36