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White chocolate chunk fudge cookies
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| 2 ounces | semisweet chocolate |
| coarsely chopped | |
| 3 ounces | unsweetened chocolate |
| coarsely chopped | |
| 2 cups | all-purpose flour |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 11 tablespoons | unsalted butter |
| at room temperature | |
| 1 cup | firmly packed light brown sugar |
| 3/4 cup | plus 2 tablespoons |
| granulated sugar | |
| 1 tablespoon | unsulphured |
| (mild) molasses | |
| 2 large | eggs, at room temperature |
| 1/2 cup | unsweetened non-alkalized |
| cocoa powder | |
| Three 3-ounce | Lindt white chocolate |
| bars, cut into 1/4-inch chunks 1. Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. 2. Melt the semisweet and unsweetened chocolates together according to these instructions. Set aside. 3. In a medium bowl, sift together the flour, baking soda, and salt; set aside. 4. In a 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter until soft, about 1 minute. Gradually beat in the brown sugar and granulated sugar and continue to beat for 1 minute, scraping down the side of the bowl as necessary. Beat in the molasses | |
| vanilla extract | |
5. One at a time, beat in the eggs. Sift the cocoa powder and add it to the mixer bowl. Beat until combined. Add the melted chocolates and mix. Decrease the speed to low and blend in half of the flour mixture,
scraping the bowl as necessary.
6. Remove the bowl from the mixer and, using a wooden spoon, fold in
the remaining flour with the white chocolate chunks. Do not overmix.
7. Drop the dough onto the baking sheet in walnut-sized mounds; flatten
each mound slightly. Bake the cookies until the tops are puffed and
cracked, about 12 minutes. Do not overbake or the cookies will be
dry. Cool the cookies on the baking sheets for 3 to 5 minutes,
then transfer them to wire racks to cool completely.
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