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Categories:
flour salt white chocolate unsalted butter sugar light brown sugar Espresso powder vanilla semisweet chocolate chocolate-covered
Viewed: 66 - Published at: 9 years agoIngredients
- 3 34 cups all-purpose flour
- 12 teaspoon salt
- 4 ounces white chocolate, finely chopped (such as Callebaut or Ghiradelli)
- 1 12 cups unsalted butter, at room temperature, cut into tablespoon-sized pieces
- 12 cup granulated sugar
- 12 cup light brown sugar, packed
- 1 tablespoon instant espresso powder
- 2 teaspoons vanilla extract
- 1 14 cups semisweet chocolate chunks
- 7 ounces chocolate-covered english toffee bars, such as Heath Bars, chopped (5, 1.4 oz bars cut into1/2-inch pieces)
Method
- Preheat oven to 325 degrees.
- Line 2 cookie sheets with parchment paper.
- Whisk flour and salt together in a small bowl to aerate and combine; set aside.
- Melt the white chocolate in top of double boiler or microwave; stir until smooth.
- In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes.
- Add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice.
- Dissolve the instant powder in the vanilla, then beat into butter mixture.
- Beat in melted white chocolate.
- Add about one-third of flour mixture and mix on low speed.
- Gradually add remaining flour mixture, mixing just until blended.
- Stir in chocolate chunks and chopped toffee bars.
- (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).
- Drop by generously rounded tablespoon 2 inches apart on cookie sheets.
- Flatten cookies with palm of hand to about 1/2-inch thickness.
- Bake for about 25 minutes or just beginning to turn light golden brown.
- The centers will still be a bit soft.
- Place sheets on racks to cool cookies for 2 minutes, then remove cookies from sheets and place directly on racks to cool.
