Serves: 24
1. Heat oven to 350°. Heat 1 1/2 cups of the chocolate chips in 1-quart saucepan over low heat, stirring
constantly, until melted. Cool to room temperature, but do not allow chocolate to become firm.
2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, the white
baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet.
4. Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes remove from cookie sheet to wire rack.
*Do not use vegetable oil spreads.
**If using self-rising flour, omit baking soda and salt.
NUTRITION FACTS: 1 Cookie: Calories 375 (Calories from Fat 200) Fat 22g (Saturated 12g) Cholesterol 40mg Sodium 200mg Carbohydrate 42g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 10% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Outrageous Double Chocolate-White Chocolate Chunk Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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