I have made this recipe so many times! I finally tried it with some butterscotch chips and they are so delicious. (These cookies are even better as cookie dough ice cream :)).
Chocolate White Chocolate Chunk Cookies (with a twist)
From Ina Garten’s Barefoot Contessa Parties! cookbook – Pg. 237
Ingredients:
½ pound unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teas. pure vanilla extract
2 extra-large eggs at room temperature
⅔ cup good unsweetened cocoa
2 cups all-purpose flour
1 teas. baking soda
1 teas. kosher salt
12 oz. semisweet chocolate chips
12 oz. butterscotch chips (find here)
Directions:
Preheat oven to 350 degrees.
Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chocolate and butterscotch chips.
Drop the dough on a baking sheet lined with parchment paper. (I just use two spoons). Bake for exactly 15 min (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
I hope that you enjoy my twist to this what I might consider a “classic” recipe of mine. If this recipe is used in cookie dough, use powdered egg whites instead of eggs.
Garten, Ina, and James Merrell. “Chocolate White Chocolate Chunk Cookies.” Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun. New York: Clarkson Potter, 2001. 237. Print.
ellerybella.com 
One Reply to “”