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Chocolate Espresso White Chocolate Chunk Cookies: Submitted by: Marguerite Martin | Date Added: 1 Oct 2011
Listed in: Sweets / Cookies & Brownies

5 ounces bittersweet chocolate, chunked
8 ounces butter
cup + 1 Tablespoon flour
1 Tablespoon cocoa
cup sugar
8 ounces white chocolate
2 large eggs
1 Tablespoon plus 1 teaspoon instant espresso dissolved in 1 Tablespoon hot water
1 teaspoon vanilla

Cooking Instructions

1) Melt butter and bittersweet chocolate. Let cool.

2) Beat sugar, eggs, espresso mixture and vanilla for 2-3 minutes. Beat in chocolate/butter mixture, then flour and cream. Stir in white chocolate chunks.

3) Chill for 1 hours till firm.

4) Preheat oven to 350F. Divide dough in quarters and then 5-6 pieces. Shape into balls with lightly greased hands. Pat them down slightly. Bake 9-12 minutes.

Best eaten fresh.

Marguerite Martin

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