A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
- Prep: 25 mins
- Cook: 40 mins
- Additional: 15 mins
- Total: 1 hr 20 mins
- Servings: 36
- Yield: 3 dozen
- ½ cup butter, softened
- ⅔ cup white sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 large eggs eggs
- 1 ¾ cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- ¾ cup semisweet chocolate chips
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
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