Prep 15 mins
Cook 10 mins
These delicious cookies will keep for several days if stored in a tightly sealed plastic container. I don't recommend freezing this cookie.
- 473.18 ml unsalted sunflower seeds
- 709.77 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 113.39 g white chocolate, chopped into 1/4 inch pieces
- 170.09 g unsalted butter, cut into 1 oz pieces
- 236.59 ml granulated sugar
- 78.07 ml honey
- 3 large eggs
- 4.92 ml vanilla
- Preheat oven to 325*F.
- Toast the sunflower seeds on a baking sheet with sides for 10 minutes in the preheated oven. Cool to room temperature.
- In a sifter combine the flour, baking soda, and salt. Sift onto a large piece of wax paper and set aside until needed.
- Heat 1 inch of water in the bottom half of a double boiler over medium heat. with the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely smooth and melted, about 3 to 4 minutes. Set aside until needed.
- Beat together the butter, sugar and honey with an electric mixer for 4 minutes. Use a rubber spatula to scrape down the sides of the bowl and continue to beat for 4 more minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add vanilla and beat for another minute.
- Add the melted chocolate and beat for another minute.
- Gradually beat in the flour mixture, followed by the sunflower seeds. Mix thoroughly.
- Using a heaping tablespoon of dough for each cookie, portion 9 cookies, evenly spaced , onto each of 4 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 10 minutes, rotating the sheets from top to center about halfway through the baking time.
- Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.
A very unsual recipe this was for us, but an extremly tasty one. I used milkyway chocolate for the white chocolate. The chocolate adds a lovely richness to the dough.
This was a very "eye candy" recipe. I served these after dinner with a mocha flavored coffee and its a good thine that I only served 12 of them (made five dozen) and the rest went to the freezer, because the guys had FOUR apiece! You know that these are going to stay in my cookbook. I did make some small changes, I cut the sugar to 1/4 cup sugar and the rest was Splenda, I also Used one large egg and two egg whites. I don't think they could have been any better then they were withot the changes!