Description[]
Source: CELEBRATE WITH CHOCOLATE - MARCEL DESAULNIERS
Feeling giddy about white chocolate? Imagine the elation of a white chocolate cookie chock-full of butterscotch chips and toasted hazelnuts. With this recipe, you’ll find yourself on cloud nine. The microwave is my preferred method for melting butter when an emulsified, creamy, and viscous liquid is desired. Melting the butter over direct heat usually causes separation of milk fat, water, and milk solids. The sauce-like consistency of the butter melted by the microwave method contributes greatly to the soft, almost cake-like texture of this cookie. If too much time elapses between melting and using the butter in the cookie batter, the butter may solidify. If the butter becomes too thick to pour, put it back in the microwave for a few seconds, or warm it over slightly hot water (not simmering) for a few moments, then stir until smooth and cohesive. White Chocolate–Butterscotch Cookies will stay fresh in a tightly sealed plastic container at room temperature for 2 to 3 days, or in the refrigerator for a week to 10 days (bring the cookies to room temperature before consuming). For long-term storage, up to several weeks, the cookies may be frozen in a tightly sealed plastic container to prevent dehydration and permeation by freezer odors. Thaw the frozen cookies at room temperature before serving.
Ingredients[]
- 8 ounces white chocolate, coarsely chopped
- 2 ounces unsalted butter, cut into ½-ounce pieces
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 3 large eggs
- ½ teaspoon pure vanilla extract
- ¾ cup butterscotch chips
- ½ cup skinned hazelnuts, toasted and cut in half
Directions[]
- Preheat the oven to 325°F.
- Melt the white chocolate in the top half of a double boiler, or in a medium bowl in a microwave oven, and stir until smooth.
- Set aside.
- Place the butter in a small glass bowl in a microwave oven set at medium power for 45 seconds.
- Remove from the microwave oven and use a rubber spatula to stir the butter until its melted, smooth, and creamy.
- Set aside.
- In a sifter combine the flour, baking powder, baking soda, and salt.
- Sift onto a large piece of parchment paper (or wax paper) and set aside.
- Place the sugar and eggs in the bowl of an electric mixer fitted with a paddle.
- Beat on medium-high speed for 3 minutes until light in color and thickened.
- Add the white chocolate and mix on medium for 1 minute.
- Add the butter and mix on medium to combine, about 15 seconds.
- Operate the mixer on low while gradually adding the dry ingredients.
- Once they have been incorporated, 50 to 60 seconds, stop the mixer and scrape down the sides of the bowl.
- Add the vanilla extract and mix on low speed to combine, about 10 seconds.
- Add the butterscotch chips and the hazelnut halves and mix on low to combine, about 10 seconds.
- Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.
- Using 2 heaping tablespoons (about 2 ounces), or a level #20 ice cream scoop of the rather sticky batter (because of the stickiness of the batter, this cookie is a bit difficult to portion, but not to worry—the worst-case scenario is one or two portions of cookie batter more or less) for each cookie, portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
- Place 1 baking sheet on the top rack and 1 baking sheet on the center rack of the oven and bake for 13 to 14 minutes, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees).
- The third baking sheet may be placed in another 325°F oven or held at room temperature and then baked after the first 2 sheets are removed from the oven.
- Remove the cookies from the oven and cool to room temperature on the baking sheets, about 15 minutes.
- Store the cooled cookies in a tightly sealed plastic container.
YIELD: MAKES EIGHTEEN 3½- TO 4-INCH COOKIES