Well, these are White Chocolate Sugar Cookies… D. has been playing with the recipe and thinking of other things to put in them, such as White Chocolate-Raspberry chips or Peppermint Icing on top. I, personally, didn’t taste a lot of the white chocolate in this batch, though D. said he did. Of course, sweetness and sugar can sometimes overwhelm my sensitive taste buds. 😉
I’m sure we’ll be seeing more cookies in the near future. Actually, I know we will, because my nine dozen cookie exchange at work is one week from tomorrow! I think we’ll be making some Dark Chocolate ones along with some White Chocolate ones. Drat… I keep meaning to ask my co-worker, who doesn’t eat chocolate, if she eats white chocolate. I should try to remember that for tomorrow…
Here’s the recipe that we’ve starting using and adjusting… We got it from D.’s dad, who made these cookies when D. was a lad. 🙂 I’m not sure where it comes from originally, so we’ll call it a family hand-me-down…
- 4 squares (4-oz) Bakers Unsweetened Dark Chocolate (add another square or two for white chocolate)
- 1-1/2 sticks Butter
- 1 cup Sugar
- 1 Egg
- 1+ tsp Vanilla
- 2 cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- Additional Granulated Sugar to coat
1. In a large bowl, microwave chocolate and butter on high for approximately 2 minutes or until butter is melted. Stir until chocolate is fully melted and combined.
2. Stir 1 cup sugar into the melted chocolate until well-blended. Stir in egg and vanilla. Mix in flour, baking soda and salt.
3. Chill dough for approximately 30 minutes. Shape into 1″ balls and roll in extra sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes or until set. Remove and cool.