Dark Chocolate Cookies with White Chips

I love any excuse to bake cookies and the holidays are the perfect excuse.  I’m trying not to go overboard this year. Rugelach and ginger cookies are already sitting in my freezer.  So I decided to bake a rich chocolate cookie.

In the past I’ve made a wonderful rich chocolate chip cookie that is labor intensive and kind of messy.  I’m really not up to all that work so I came up with a simpler version with all of the richness.  I’ve also decided to change it a little by adding white chocolate chips.  For the chocolate I used Ghirardelli brand.

This recipe took no time at all to put together.  And the hour the dough sat in the refrigerator gave me time to work on other tasks. The most difficult part of this recipe is not eating the raw dough which is delicious!

 

Ingredients

  • 12 ounces 60 % cocoa chocolate chips (or bittersweet)
  • 11 1/2 ounces white chocolate chips
  • 6 tablespoon(s) unsalted butter
  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon dark rum (or vanilla)
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Directions

In double boiler over hot water, melt bittersweet chocolate chips and butter (or melt in the microwave)

In large bowl whisk eggs, rum, cinnamon, and sugar until thick; stir into melted chocolate mixture a little at a time so the eggs don’t scramble

Stir together flour and baking powder; stir into chocolate mixture. Mix in white chocolate chips and walnuts.

Cover bowl and refrigerate from 1-3 hours.  Take out of the fridge and drop by heaping teaspoons onto a baking sheet

Heat oven to 350 degrees.  Bake 10-12 minutes until there is a shiny top but still seems soft in the middle

~enjoy~

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