Recipe: White Chocolate Chunk Fudge Cookies

Do you like how I follow up my squishy post with a recipe for chocolate cookies? I made these for a couple of missionary care packages and for the neighbor who has been driving Max to band on Wednesday mornings. I tripled the recipe and ended up with about 9 dozen cookies (bad idea because these are incredible and may just be my new favorite chocolate cookie)! I used the basic recipe from The Good Cookie cookbook and just added the milk chocolate chips.

3 oz. unsweetened chocolate chopped
2 oz. bittersweet Ghirardelli chocolate chopped
2 cups flour
1 t. baking soda
1/2 t. salt
11 T. unsalted butter at room temp
1 cup packed light brown sugar
3/4 c. plus 2 T. sugar
1 T. molasses
1 T. vanilla
2 large eggs at room temp
1/2 cup cocoa powder sifted
9 oz. good white chocolate chopped (Ghirardelli)
1 cup milk chocolate chips

Heat oven to 350. Melt the unsweetened and bittersweet chocolate together and stir until smooth (I used the microwave). Sift together dry ingredients. Whip butter and sugars until light and fluffy, add eggs one at a time and then vanilla, melted chocolates and molasses. Slowly add dry ingredients and then the white and milk chocolates. I used a med. cookie scoop, pushed each cookie down a bit and then baked these on silpats for 11 minutes. Keep the dough cool between batches. You want them to be a little underdone but cracked. Let cool a bit on the cookie sheet before transferring to a cooking rack. You will not be able to eat just one!