Recipe by Gabo
This comes from Anna Olsen's show "Sugar". I made them for the cookie baskets I am giving away to aquaintances, and I just love them! If the dough is really thin, more like a batter really, don't worry, that's what the four + hours chill time is for. Also the original yield is if you use a tablespoon of dough, but these cookies are really rich! I used a teaspoon, and mini chocolate chips in the batter, and they were just perfect and so adorable.
- 1⁄2 cup unsalted butter
- 8 ounces white chocolate chips
- 4 large eggs, at room temperature
- 1 1⁄4 cups sugar
- 2 teaspoons vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 6 ounces semi-sweet chocolate chips
Directions See How It's Made
- Over a pot filled with 2-inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add white chocolate chips. Stir until just melted and remove from heat (don’t worry if it separates); set aside.
- Whip eggs with sugar and vanilla with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes.
- In a separate bowl, combine flour, baking powder and salt.
- Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in semisweet chocolate chips. Cover batter with plastic and chill for at least 4 hours before baking.
- Preheat oven to 325°F Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball and place on a parchment-lined or greased cookie sheet, leaving 2-inches between cookies.
- Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.
- For reverse double chocolate chip cookies:.
- Prepare the same recipe as above, except replace 8 ounces of white chocolate with 10 ounces of bittersweet chocolate and increase sugar to 1 1/2 cups. Prepare remaining recipe as above and enjoy!