Recipe by: Chef Michael Romano
Transfer the cookie sheet to the middle shelf of the oven, and bake for
8-10 minutes until the cookies are puffed and still to the touch.
Remove the cookie sheet from the oven and allow cookies to cool and set
for 5-7 minutes before carefully removing them with a spatula. If you have
used a sheet of parchment paper, slide the entire sheet off the tray, and
allow the cookies to cool for 5-7 minutes. Meanwhile, you may re-use the
cookie sheet immediately for baking the next batch.
NOTES : These rich brown cookies studded with chunks of white chocolate are
a delicious, inside-out version of chocolate chip cookies. Since the cookie
batter is brown to begin with, you won't be able to use their toasty color
as a visual indication of doneness. To avoid overcooking, remove the
cookies from the oven as soon as they puff up and are still slightly soft
to the touch. The cookies will set as they cool, but should remain pliable
rather than hard or crunchy.
Recipe from The Union Square Cafe Cookbook. Harper Collins.Copyright 1994
by Dann Meyer and Michael Romano Makes 60 cookies
