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White, Dark and Milk Chocolate Pieces
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White Chocolate Chip Fudge Cookies

Chocolate Passion:
Recipes and Inspiration
from the Kitchens of
Chocolatier Magazine

by Tish Boyle and Tim Moriarty, 1999, John Wiley & Sons

2 ounces semisweet chocolate,
coarsely chopped
3 ounces unsweetened chocolate,
coarsely chopped
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
granulated sugar
1 tablespoon unsulphured
(mild) molasses
2 large eggs, at room temperature
1/2 cup unsweetened non-alkalized
cocoa powder
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 degrees F. Line 2 baking sheets with parchment paper.
2. Melt the semisweet and unsweetened chocolates together according to these instructions. Set aside.
3. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
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
the brown 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,
scraping 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; flatten
each mound slightly. Bake the cookies until the tops are puffed and
cracked, about 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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