Chocolate Cookies with White Chocolate Chunks

Mid-week and it's HOT...I'm talking mid 90s and humidity that makes it feel over a 100-degrees! My baking has to be done in the morning for sure and I thought of course, chocolate will make everything better.  And, I wanted to bake a treat for the crew that's working on the treehouse amid this weather.

Finishing touches need to be done--railings, screens on all sides, screen door installed, interior walls with blackboard paint, swings, including a tire swing and a sliding pole.  Pretty grand for our Grands!

I chose white chocolate to add to these brownie-like cookies; it's my favorite.  Consisting of cocoa butter, sugar, and milk solids, it's technically not chocolate since it does not contain cocoa solids.  During the manufacturing process the dark solids become separated from the fatty content and don't recombine.  This means that "white chocolate" contains only trace amounts of caffeine and theobromine (bitter alkaloid of the cocoa plant) and lack the antioxidants that bittersweet chocolate touts as a healthy choice.  White chocolate was launched in 1930s by a Swiss company Nestle, but it wasn't until 1945 that Kuno Baedeker would develop a white chocolate bar for The Merckens Chocolate company in America.   I also think it gives a nice contrast to the bittersweet chocolate I melted for the basis of the cookie, but you might decide to add more dark chocolate and that's your choice, of course:-D

Chocolate Cookies with White Chocolate Chunks
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/3 firmly packed light brown sugar
1 large egg + 1 large egg yolk
1 1/2 tsp. vanilla extract
6 oz bittersweet chocolate, melted using a double boiler method
3/4 cup King Arthur all-purpose flour
1/4 unsweetened alkalized cocoa powder 
1 tsp. baking powder
1/2 tsp. Kosher salt
3 (4 oz) white chocolate bars, cut into 1/2-inch chunks

Sift together the dry ingredients, using a sifter or you can place in a separate bowl and use a wire whisk to blend.  Set aside.

Chop the bittersweet chocolate finely and place in a bowl over a pan with simmering water, making sure the water isn't high enough to touch the bottom of the bowl.  Melt over low heat.  Remove bowl and allow to cool slightly.

 In a stand mixer, using the paddle attachment, cream the butter and sugars thoroughly.  Add the egg, egg yolk and vanilla extract and blend together.  Scrape the sides of the bowl with rubber spatula as needed.

Remove the bowl from the stand and using the rubber spatula, add the flour mixture gradually.  Incorporate thoroughly and then add the chopped white chocolate.

Chill the mixture about 25-30 minutes.  Meanwhile, preheat oven to 350F-degrees.  Line baking sheets with parchment paper.  Use a 2-tablespoon-sized scoop to measure out the dough and place on the lined sheets.  Make sure you leave about 2-inches between cookies.  Bake for 12 minutes, approx. (mine took a little less because I use the Convection setting on my oven).

Allow the cookies to cool about 7-10 minutes before transferring them to a rack to cool completely.

My sister will probably have her's with a cup of black coffee mid-afternoon, but I chose to take a break, pour a glass of lemonade and sit out on the screened in porch and watch the construction process...reading my latest book.  Enjoy!