by Chef Michael Romano
Yield: 60 cookies
These rich brown cookies studded with chunks of white
chocolate are a delicious, inside-out version of chocolate
chip cookies. Since the cookie batter is brown to begin
with, you won't be able to use their toasty color as a
visual indication of doneness. To avoid overcooking, remove
the cookies from the oven as soon as they puff up and
are still slightly soft to the touch. The cookies will
set as they cool, but should remain pliable rather than
hard or crunchy.
Preheat the oven to 350°F.
Lightly butter a cookie sheet, or alternatively, line
the sheet with a strip of parchment paper. Set aside.
- 1 1/4 cups sweet butter at room
- 1 Tablespoon sweet butter for
buttering cookie sheets
- 3/4 cup brown sugar
- 1 1/4 cups sugar
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1 1/4 cups cocoa powder
- 2 teaspoons baking soda
- 10 ounces solid white chocolate,
broken into 1/4 inch chunks (or 8 ounces white chocolate
In a mixing bowl, mix together the flour, cocoa powder
and baking soda. Set aside.
Using an electric mixer or a hand-held beater, cream the
butter and sugars until the mixture is light and fluffy.
Add the eggs and continue to beat until they are well-combined,
about 1 minute. Mix in the flour, cocoa powder and baking
soda mixture until well incorporated. Fold in the white
chocolate chunks with a rubber spatula.
Filling a tablespoon, scoop out individual cookies from
the batter and place in even rows on the cookie sheet,
leaving 2 inches of space between each cookie.
Transfer the cookie sheet to the middle shelf of the oven,
and bake for 8-10 minutes until the cookies are puffed
and still to the touch. Remove the cookie sheet from the
oven and allow cookies to cool and set for 5-7 minutes
before carefully removing them with a spatula. If you
have used a sheet of parchment paper, slide the entire
sheet off the tray, and allow the cookies to cool for
5-7 minutes. Meanwhile, you may re-use the cookie sheet
immediately for baking the next batch.
The following suggestions are brew pairings from our StarBrewers:
- Harpoon Winter Warmer - Chocolate
and cinnamon...need I say more?
- Deschutes Obsidian Stout
- This ale has an initial malt sweetness and a very
apparent dry-roasted bitterness, which makes it a
perfect match for anything containing chocolate.
- Humboldt Oatmeal Stout -
Nothing could be better-paired than anything rich
and chocolaty with stout. Chocolate ice cream, Dove
milk chocolate, chocolate mousse, etc.
- Saranac Black and Tan - My
wife Pam and I can't think of anything better...Pam
introduced me to the concept of beer and chocolate
not long after we met and I must admit the thought
of it makes my mouth water!
- Dominion Stout - The coffee and
chocolate notes of our Stout compliment any chocolate