Every once in a while, my friend Carol gets so excited about a recipe she photocopies it and sends it to me in the mail. This arrived via USPS yesterday and it is from the March 2007 issue of Bon Appetit. The recipe hasn’t made it up to Epicurious quite yet so here it is, just in time for Valentine’s Day. If your sweetheart likes chocolate and ginger, this is the perfect cookie. It has a nice crackly top and chewy texture, so if the ginger bothers you, you could probably just leave it out.
Dark and White Chocolate Chunk Cookies
2 2/3 cups semi-sweet or bittersweet chocolate chips, divided
4 tablespoons butter, unsalted, softened
2 large eggs
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
3/4 cups self-rising flour (yikes! See note)
1/2 cup chopped crystallized ginger
3 1/2 ounces good quality white chocolate, BA suggests Lindt or Perugina, very coarsely chopped.
Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper or Release foil.
Bon Appetit says to combine 2 cups of chocolate chips and all of the butter in a saucepan, and heat over low until melted and smooth. What I did, was put 2 cups of chips in a microwave-safe bowl, plop the butter on top, and microwave on high stirring every 30 seconds until the chocolate was melted. The cooling time is important, so do let it sit for 10 minutes. If you don’t, the batter will be warm and your white chocolate might melt.
When the chocolate is cool, beat in the eggs, brown sugar and vanilla. When well blended, stir in the flour. When flour is incorporated, stir in the ginger, white chocolate and remaining 2/3 cup chocolate chips. Drop the batter by rounded tablespoonfuls onto your prepared cookie sheets and bake for 13 minutes. Cool cookies on sheets.
Note: If you don’t have self-rising flour, mix or sift together 1 cup all purpose flour, 1 ½ teaspoons baking powder and 1/8 tsp. salt. Measure out ¾ cups of flour (as called for in recipe).
Another Note: I only had salted butter, so I used that and the cookies were fine.
Makes 24 cookies