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Pearls 'n' chocolate cookies (Day 5)
Pearls 'n' Chocolate cookies are a nice twist on the usual chocolate chip cookie. (TREVOR HAGAN / WINNIPEG FREE PRESS) Photo Store
This "reverse chocolate" recipe from Mary Schultz is a nice twist on the usual chocolate chip cookie.
Pearls 'n' chocolate cookies
560 ml (2 1/4 cups) all-purpose flour
150 ml (2/3 cup) cocoa
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
228 g (1 cup) butter, softened
175 ml (3/4 cup) granulated sugar
150 ml (2/3 cup) brown sugar, firmly packed
5 ml (1 tsp) vanilla
2 eggs
375 ml (1 1/2 cups) white chocolate baking pieces or chips
Preheat oven to 175C (350F). In small bowl, combine flour, cocoa, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and stir until combined. Stir in white chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cooking sheets and bake for 9-10 minutes. Allow to stand 2 minutes before removing from cookie sheets and cooling completely. Yields about 2 1/2-3 dozen cookies.
Tester's notes: Gorgeously chocolatey. I pulled the cookies from the oven when the tops were still slightly unset, for a nice soft cookie. Mary buys white chocolate pieces in the bulk food section of the supermarket, but you can also use white chocolate chips.
Republished from the Winnipeg Free Press print edition December 7, 2012 D3
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