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Learning to Edit |
Dalmatian CookiesFrom Marcel Desaulniers' Death by Chocolate Cookies
Melt white chocolate and set aside. Beat butter and sugar together on medium in a stand mixer for 4 minutes, until soft. Scrape down the sides and beat for another 4 minutes on high until light but not fluffy. Add vanilla and melted white chocolate. Beat on medium for 1 minute. With mixer on low, gradually add flour and salt and mix for 1 more minute. Scrape down the sides of the bowl. Add the chocolate chips and mix on low for 30 seconds, then use a rubber spatula to finish mixing. Portion the dough into 48 roughly tablespoon-size pieces onto wax paper, and gently roll each piece into a ball. Put the balls onto non-stick cookie sheets at least a couple of inches apart (about 12 balls per sheet). Bake at 325°F for about 15 minutes. Notes: you really do need a table-top stand mixer to mix this dough - it's very stiff. The cookies are yummiest on the first day, but can be kept for several days at room temperature in a tightly sealed container or frozen up to several weeks. They look pretty and travel well. Basically, these are simple shortbreads with some of the butter replaced with white chocolate for a smooth texture and a slightly different texture/melting point in the mouth, and balancing the mini chocolate chips so they don't fight with the underlying shortbread. |