Desserts

BAKER'S® ONE BOWL White Chocolate-Chocolate Chunk Cookies

(6)

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photo by:kraft

These jumbo dark chocolate drop cookies are laced with white chocolate chunks for a luscious treat.

time

prep:

15 min

total:

29 min

servings

total:

About 3 dozen cookies or 36 servings, 1 cookie each

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

3/4

cup firmly packed brown sugar

1/4

cup (1/2 stick) butter or margarine, softened

eggs

tsp. vanilla

3/4

cup flour

1/4

tsp. CALUMET Baking Powder

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), coarsely chopped

Make It

PREHEAT oven to 350°F. Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in white chocolate.

DROP scant 2 tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 13 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

How To Freeze Cookie Dough

Prepare cookie dough as directed. Drop 2 Tbsp. of dough, 1 inch apart, onto baking sheets. Freeze 1 hour. Transfer to airtight container or freezer-weight resealable plastic bags. Freeze up to 1 month. When ready to bake, place, 2 inches apart, on baking sheets and bake as directed.

Special Extra

Add 2 cups chopped PLANTERS Walnuts with the white chocolate.

How to Freeze Cookies and Brownies

Get a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.

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chef newbie

posted:1/20/2008

The cookies were delicious, but hard to scrape off the cookie sheet. The cookies were also too thin.

a cook

posted:4/16/2005

I agree with the lady who thinks this recipe needs a little more flour and a little more baking powder. The cookies are delicious but I too had a difficult time removing them from the cookie sheet without breaking them up.

a cook

posted:4/7/2004

I love this recipe!!! I have had no trouble with them as far as baking goes. I have bought some (Pampered Chef Stones) and that is all I use to cook and they come out excellent. I cook them for 20 minutes and they have never stuck. I don't give out this recipe - its my secret one. Everyone is envious of this one in particular. Thanks

a cook

posted:1/24/2003

the flavor is excellent, but they were very thin and hard to remove from the cookie sheet. May want to add additional flour and baking powder.

a cook

posted:9/15/2002

a cook

posted:5/1/2002

This is a MUST TRY! Once you do, you will be the TALK OF THE TOWN!!! Everyone who has tried these awesome cookies, have asked me for the recipe! Quik, easy and YUMMY!!