Dark and white chocolate cookies

I know what you are thinking, "where on earth is the white chocolate?". Before I reveal the answer, I need to show you what I had envisioned when I decided to make this cookie - here it is.

Looks fabulous, right? Ok, ok... stop comparing that picture with mine here, I know both are completely worlds apart. I was not too sure what kind of white chocolate to use, so I got the Cadbury white chocolate. But after baking, the white chocolate was 'burnt'.

I guess I should have gotten the white chocolate for baking and not the normal one. But luckily, they didn't taste that bad, just a little on the sweet side. So for the following batches, I stuck the white chocolates in between the cookies.

Since there was a family gathering over the weekend, I brought all the cookies over and let them try. My uncle was quite the supporter, and even gave them another name, 牛粪饼 = cow dung biscuits. Though it might sound disgusting, there was somehow a sense of "rightness" to it when my uncle said it in Teochew. Haha.

Dark and white chocolate chunk cookies

Ingredients :

- 2 2/3 cups bittersweet or semisweet chocolate chunks, divided
- ¼ cup (½ stick/57g) unsalted butter, room temperature
- 2 large eggs
- ½ cup (88g) packed golden brown sugar
- 2 teaspoons vanilla extract
- ¾ cup (105g) self-rising flour
- 3 ½ oz (98g) high-quality white chocolate, very coarsely chopped

Directions :

1) Preheat oven to 175ºC/350ºF. Line 2 baking sheets with parchment paper.

2) Stir 2 cups chocolate chunks with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes.

3) Beat eggs and sugar in large bowl until well blended. In low speed, beat in melted chocolate mixture and vanilla, then flour. Stir in remaining 2/3 cup chocolate chips; let stand 10 minutes – this is a very important step, since the dough is fluid and won’t set until the chocolate cools.

4) Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches (5cm) apart. Press white chocolate pieces into top of cookies, dividing equally.

5) Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets, then carefully peel them off the paper using a wide metal spatula.