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Jenny Saar's White Chocolate Chip Cookies

 

 

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White, Dark and Milk Chocolate Pieces
White, Dark and Milk Chocolate Pieces
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Eckerle, Tom
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Jenny Saar's White Chocolate
Chip Cookies

Piret's - The George and Piret Munger Cookbook
by George and Piret Munger, 1985, Houghton Mifflin

Alibris

1 cup unsalted butter
1 3/4 cups sugar
2 large eggs
2 teaspoons brandy or vanilla
1 ounce unsweetened baking chocolate
1/4 cup sour cream
2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
12 ounces white chocolate,
chopped (2 cups)
1 cup chopped Brazil nuts
or almonds

1. Using an electric mixer, beat the butter and sugar together until light and fluffy. Beat in the eggs, 1 at a time. Beat in the brandy or vanilla. Melt
the chocolate in a dish over hot water. Stir the melted chocolate and
sour cream into the creamed mixture.
2. Sift together the flour, cocoa, baking soda, baking powder, and salt. Stir
the dry ingredients gradually into the melted chocolate mixture to form
a batter. Stir in the white chocolate and nuts.
3. Preheat oven to 350 degrees F. Drop the batter by teaspoonfuls onto buttered baking sheets. Bake the cookies for abut 10 minutes. Remove
the cookies from the baking pans and cool them completely on a rack.
 

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