A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Nutrition Info

• Prep: 25 mins
• Cook: 40 mins
• Additional: 15 mins
• Total: 1 hr 20 mins
• Servings: 36
• Yield: 3 dozen

Ingredients

• 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

Directions

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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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