Chocolate White Chocolate Cookies

Saucer sized chocolate cookies with white chocolate chunks.

This is a great fall cookie.  It hints of the richness of the coming season and is a bit on the fuller richer side of the cookie spectrum.  We enjoy it and I hope you will to.  They make a large flat cookie that is ideal for the assembly of ice cream sandwiches.  Filling two the the saucer sized cookies with coffee flavored ice cream makes a really special adult ice cream treat!!  I first saw the recipe on an episode of the Barefoot Contessa and adapted it as follows:

2 sticks of soft butter
1 C. brown sugar
1 C. sugar
1/2 t. espresso or instant coffee crystals
2 t. vanilla
2 eggs
2/3 C. cocoa
2 C. flour
1 t. soda
1 t. salt
24 Ounces white chocolate chips or chunks

Preheat the oven to 350 degrees F.

Cream the butter, sugars, and instant espresso powder until light and fluffy with an electric mixer.  Add the vanilla and eggs, one at a time.  Add the cocoa and continue mixing.  Sift together the flour, soda, and salt and add to the chocolate at low speed with the mixer until just combined.  Fold in the white chocolate.

Drop the dough on a baking sheet lined with parchment paper by rounded tablespoonfuls.  Dampen your hand and flatten the cookie dough slightly.  Note: I baked only 8 cookies at a time on half sheet pans staggering the rows and they barely fit.   Bake for exactly 15 minutes (The cookies may seem underdone).  Remove from the oven and let cool a few minutes on the pan.  Transfer to a wire rack to cool completely.   Yield 32-40 cookies.