Dark and White Chocolate Chunk Cookies |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Crystallized ginger makes these a little different. It's available, already chopped, in the spice section of many supermarkets. Ingredients:
2 2/3 cups bittersweet or semisweet chocolate chips, divided |
1/4 cup (1/2 stick) unsalted butter |
2 large eggs |
1/2 cup (packed) golden brown sugar |
2 teaspoons vanilla extract |
3/4 cup self-rising flour |
1/2 cup chopped crystallized ginger |
3 1/2 ounces high-quality white chocolate (such as lindt or perugina), very coarsely chopped |
Directions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and sugar in large bowl until well blended. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
2. Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart. Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets.
3. One cookie contains the following: 172.39 Calories (kcal), 48.0 % Calories from Fat, 9.19 g Fat, 5.41 g Saturated Fat, 23.54 mg Cholesterol, 23.18 g Carbohydrates, 1.14 g Dietary Fiber, 17.64 g Total Sugars, 22.05 g Net Carbs, 1.96 g Protein Nutritional analysis provided by Bon Appétit
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