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White Chocolate Chip Fudge
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~ Norwegian Proverb
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White, Dark and Milk Chocolate Pieces
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La Belle Cuisine
White Chocolate Chip Fudge Cookies
Recipes and Inspiration
from the Kitchens of
by Tish Boyle and Tim Moriarty, 1999, John Wiley & Sons
2 ounces semisweet chocolate,
3 ounces unsweetened chocolate,
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
11 tablespoons unsalted butter,
at room temperature
1 cup firmly packed light brown sugar
3/4 cup plus 2 tablespoons
1 tablespoon unsulphured
2 large eggs, at room temperature
1/2 cup unsweetened non-alkalized
Three 3-ounce Lindt white chocolate
bars, cut into 1/4-inch chunks
1. Position a rack in the center of the oven and preheat to 350
Line 2 baking sheets with parchment paper.
2. Melt the semisweet and unsweetened chocolates together according
to these instructions.
3. In a medium bowl, sift together the flour, baking soda, and salt;
4. In a 4-1/2-quart bowl of a heavy-duty electric mixer using the
paddle attachment, beat the butter until soft, about 1 minute. Gradually beat in
sugar and granulated sugar and continue to beat for 1 minute,
scraping down the side of
the bowl as necessary. Beat in the molasses
and vanilla extract.
5. One at a time, beat in the eggs. Sift the cocoa powder and add it
to the mixer bowl. Beat until combined. Add the melted chocolates and mix. Decrease the
speed to low and blend in half of the flour mixture,
the bowl as necessary.
6. Remove the bowl from the mixer and, using a wooden spoon, fold in
the remaining flour with the white chocolate chunks. Do not overmix.
7. Drop the dough onto the baking sheet in walnut-sized mounds;
each mound slightly. Bake the cookies until the tops are puffed and
12 minutes. Do not overbake or the cookies will be
dry. Cool the cookies on the baking
sheets for 3 to 5 minutes,
then transfer them to wire racks to cool completely.
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