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Add a photoServings: 60
Ingredients
- Â Â See part 1
Directions
- Transfer the cookie sheet to the middle shelf of the oven, and bake for 8-10 min till the cookies are puffed and still to the touch.
- Remove the cookie sheet from the oven and allow cookies to cold and set for 5-7 min before carefully removing them with a spatula. If you have used a sheet of parchment paper, slide the entire sheet off the tray, and allow the cookies to cold for 5-7 min. Meanwhile, you may re-use the cookie sheet immediately for baking the next batch.
- NOTES : These rich brown cookies studded with chunks of white chocolate are a delicious, inside-out version of chocolate chip cookies. Since the cookie batter is brown to begin with, you will not be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cold, but should remain pliable rather than hard or possibly crunchy.
- by Dann Meyer and Michael Romano Makes 60 cookies
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