Kristen left me a comment a while ago, asking my opinion about Bon Appétit’s new “look”. To be honest, I’m not so thrilled with the magazine anymore. The issues are getting thinner and thinner and each time there are more ads instead of interesting recipes and articles. Such a bummer. :(
Now I would love to hear your opinion, too – how do you like the magazine?
I did find something of my liking on their new website, though – you know me, I cannot resist a cookie recipe. Especially when the cookies are studded with big chunks of white chocolate. :)
Dark and white chocolate chunk cookies
from Bon Appetit magazine
2 2/3 cups bittersweet or semisweet chocolate chunks, divided
¼ cup (½ stick/57g) unsalted butter, room temperature
2 large eggs
½ cup (88g) packed golden brown sugar
2 teaspoons vanilla extract
¾ cup (105g) self-rising flour
3 ½ oz (98g) high-quality white chocolate, very coarsely chopped – there was some left
Preheat oven to 175ºC/350ºF. Line 2 baking sheets with parchment paper.
Stir 2 cups chocolate chunks with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and sugar in large bowl until well blended. In low speed, beat in melted chocolate mixture and vanilla, then flour. Stir in remaining 2/3 cup chocolate chips; let stand 10 minutes – this is a very important step, since the dough is fluid and won’t set until the chocolate cools.
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches (5cm) apart. Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets, then carefully peel them off the paper using a wide metal spatula.
Makes about 2 dozen - I got 17 large cookies