BAKER'S® ONE BOWL WHITE CHOCOLATE-CHOCOLATE CHUNK COOKIES
These jumbo dark chocolate drop cookies are laced with white chocolate chunks for a luscious treat.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350°F. Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in white chocolate.
- DROP scant 2 tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- BAKE 13 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
- HOW TO FREEZE COOKIE DOUGHPrepare cookie dough as directed. Drop 2 Tbsp. of dough, 1 inch apart, onto baking sheets. Freeze 1 hour. Transfer to airtight container or freezer-weight resealable plastic bags. Freeze up to 1 month. When ready to bake, place, 2 inches apart, on baking sheets and bake as directed.SPECIAL EXTRAAdd 2 cups chopped PLANTERS Walnuts with the white chocolate.
- HOW TO FREEZE COOKIES AND BROWNIESGet a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.
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