Isaac H. Evans Favorite Recipes

Black & White Chocolate Chunk Cookies

 

Black & White Chocolate Chunk Cookies

Thanks to a letter written by guest Pamela Dorgan, our wonderful chef, Eileen, the Queen of Cuisine, was published in the August 2006 issue of Bon Appetit magazine! Here it is just in case you missed it...

"My family and I went sailing in Maine on the historic Schooner Isaac H. Evans. Chef Eileen Worthley made the best meals on the ship's wood stove. Could you persuade her to share the recipe for the chocolate cookies with white chocolate chunks?" - Pamela Dorgan Woodbury, CT

Black and White Chocolate Chunk Cookies - makes about 3 dozen

Nonstick vegetable oil spray

2 Cups all purpose flour
¾ Cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp. salt
¾ Cup sugar
¾ Cup (packed) golden brown sugar
½ Cup solid vegetable shortening
½ Cup (1 stick) unsalted butter, room temperature
2 large eggs
1 tsp. vanilla extract
12 Ounces coarsely chopped high-quality white chocolate (such as Lindt or Perugina)
1 Cup coarsely chopped pecans

Preheat oven to 350°. Spray 2 baking sheets with nonstick spray. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Using electric mixer, beat both sugars, shortening, and butter in large bowl until fluffy. Beat in eggs and vanilla. Add dry ingredients; stir. Add white chocolate and pecans; stir.
Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart; flatten slightly. Bake cookies until just set, about 13 minutes. Cool on racks.
Can be made 3 days ahead. Store airtight at room temperature.