Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Unsalted butter
12 oz Coarsely chopped white
-chocolate
2 lg Eggs, at room temperature
1/3 c Packed brown sugar
1/3 c Sugar
1 1/2 ts Vanilla extract
4 oz Cream cheese
1 3/4 c Flour
1 1/4 ts Baking soda
1/4 ts Cinnamon
8 oz Coarsely chopped semisweet
-chocolate
1/2 c Coarsely chopped hazelnuts
FROM: Derek Maddox (The Tally System -
912-328-6183 - (1:36)
Position a rack in the center and preheat oven to
350°F. Lightly butter baking sheets. In a double
boiler over hot - not simmering - water, melt the
butter and 8 ounces of the white chocolate, stirring
frequently. Set aside and let cool until tepid.
In a large bowl, beat the eggs until light and frothy.
Beat in the sugars until the mixture is light and
fluffy, about 3 minutes. Blend in the tepid white
chocolate mixture and the vanilla.
In a double boiler over simmering water, melt the
cream cheese, stirring occasionally. Blend into the
white chocolate mixture. In a medium bowl, combine the
flour, baking soda, and cinnamon; blend into the white
chocolate mixture. Fold in the remaining white
chocolate, semisweet chocolate, and hazelnuts. Spoon
by heaping tablespoonfuls, two inches apart, onto the
prepared pans and bake until golden brown and firm to
the touch, about 8 to 10 minutes. Transfer the cookies
to wire racks and cool completely. Store in an
airtight container at room temperature.
Source: "White Chocolate," by Janice Wald Henderson
Creator: Ann M. Bartholamay, executive chef for Omni
Nassau Inn in Princeton, New Jersey.
** this comes from the bottom of the files of
Shelley Rodgers
