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Hall Cook Book

White Chocolate Chunk Cookies

Category: Cookies / Submtd By: Betty Newberry

Yield: 24 Cookies

This cookie is a nice diversion from the plain old chocolate chip version - betty.

1 1/4 Cup Flour	1/4 Teaspoon Salt
2 Tablespoon Unsweetened Cocoa	1 Egg
1/2 Teaspoon Baking Soda	1 1/2 Teaspoon Instant Espresso,
1/2 Cup Butter, At Room Temperature	-Dissolved In 1 Teaspoon Hot Water
3/4 Cup Brown Sugar	1 Cup Walnuts Or Pecans, Chopped
1 Teaspoon Vanilla	6 Ounce White Chocolate Chips

Preheat oven to 375 degrees.
Sift flour, cocoa, salt, and soda in a bowl.
In another bowl beat butter and sugar until well mixed.
Add the espresso, egg, and vanilla to the butter mixture.
Beat for about 1 minute.
Fold in the flour mixture in three parts, mixing well after each addition.
Fold in the nuts and white chocolate chips.
Place the cookie dough in 2 Tablespoons measures 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes or until edges are golden.
Allow to cool a few minutes on the cookie sheet before transferring to a rack to finish cooling.
Enjoy.


Per Cookie: 157 Cal (54% from Fat, 5% from Protein, 41% from Carb); 2 g Protein; 10 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 17 g Carb; 1 g Fiber; 16 mg Calcium; 1 mg Iron; 86 mg Sodium; 19 mg Cholesterol

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