White Chocolate Chippers

I don't know why it is but it's really difficult to photograph chocolate things and make them come out looking as delicious as they really are.  I am sorely lacking in knowledge about these things and so these cookies here today only look half as delicious as they really, so please don't let the photo's turn you off.  I promise you these are really, REALLY good!

 

They are like the exact opposite of regular chocolate chip cookies . . .  instead of a vanilla cookie dough base . . .  they have a chocolate cookie dough base . . .



Instead of chocolate chocolate chips, they use white chocolate chips . . . or chunks . . .

 

And they're stogged full of lovely toasted nuts.   I love toasting my nuts for all of my baking recipes.   Seriously they taste so much better.  Toasting just enhances their natural nuttiness!



These are fudgy and chewy and incredibly moreish.   I had to give half of them away because if I hadn't I would have polished off the whole lot.  (Hubby doesn't like chocolate baked goodies.  I know . . .  he's seriously nuts!)

 

*White Chocolate Chippers*

Makes 3 dozen

Printable Recipe 

This is one of my go to recipes when I want a dense and fudgy chocolate cookie.   Chewy, dense, chocolatey and loaded with toasted walnuts and white chocolate chunks! 

250g of butter, softened (1 cup)

385g of granulated sugar (2 cups)

2 large free range egg

2 tsp vanilla

310g of plain flour (1 1/2 cups)

112g of cocoa powder (1 cup) (unsweetened cocoa, not the drink mix)

1 tsp baking powder

1 tsp salt

200g of white chocolate, cut into chunks (2 cups)

175g of toasted chopped walnuts (3/4 cup) 

 

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter several large baking sheets.  Set aside.

Cream together the butter and sugar until light.  Beat in the eggs one at a time, along with the vanilla.  Sift together the flour, cocoa powder, baking powder and salt.   Stir this into the creamed mixture one third at a time, until well combined.  Stir in the chocolate and the nuts.

Drop by tablespoonfuls onto the prepared baking sheets, leaving 2 inches in between each. 

Bake for 12 minutes, or until the centres spring back when lightly touched.   They may seem soft, but they do firm up upon cooling

Store in an airtight container.