Yield: 6 Servings
|¼ pounds||Unsalted butter|
|12 ounces||Coarsely chopped white chocolate|
|2 larges||Eggs, at room temperature|
|⅓ cup||Packed brown sugar|
|1½ teaspoon||Vanilla extract|
|4 ounces||Cream cheese|
|1¼ teaspoon||Baking soda|
|8 ounces||Coarsely chopped semisweet chocolate|
|½ cup||Coarsely chopped hazelnuts|
FROM: Derek Maddox (The Tally System - 912-328-6183 - (1:36) Position a rack in the center and preheat oven to 350øF. Lightly butter baking sheets. In a double boiler over hot - not simmering - water, melt the butter and 8 ounces of the white chocolate, stirring frequently. Set aside and let cool until tepid.
In a large bowl, beat the eggs until light and frothy. Beat in the sugars until the mixture is light and fluffy, about 3 minutes. Blend in the tepid white chocolate mixture and the vanilla.
In a double boiler over simmering water, melt the cream cheese, stirring occasionally. Blend into the white chocolate mixture. In a medium bowl, combine the flour, baking soda, and cinnamon; blend into the white chocolate mixture. Fold in the remaining white chocolate, semisweet chocolate, and hazelnuts. Spoon by heaping tablespoonfuls, two inches apart, onto the prepared pans and bake until golden brown and firm to the touch, about 8 to 10 minutes. Transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.
Source: "White Chocolate," by Janice Wald Henderson Creator: Ann M. Bartholamay, executive chef for Omni Nassau Inn in Princeton, New Jersey.
** -=> this comes from the bottom of the files of Shelley Rodgers <=-