Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda. Gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes about 2 dozen ample cookies.
- 2/3 cup heavy whipping cream
- 1/4 cup (1/2 cube) butter
- 3 Tbl granulated sugar (superfine if you have it)
- 6 oz. (about 1 cup) White Chocolate Buttons
- Finely grated zest (rind) of one orange
- 3 Tbl orange liqueur (i.e.grand marnier), optional
Pour the cream into a heavy pan. Cut the butter into cubes and add to the pan with the sugar. Heat gently, stirring the mixture occasionally, until the butter has melted. Add the chocolate. Stir over low heat until melted and thoroughly combined. Stir in the orange zest, then add the liqueur gradually. Leave to cool, or serve over pastries, pound cake etc.
- 3 cups powdered sugar, sifted
3 Tbsp half and half
3 ounces softened cream cheese
2 tsp vanilla
- 1/8 tsp salt
4 ounces White Chocolate Buttons, chopped
- 2 Tbsp butter
In a mixing bowl, blend sifted powdered sugar, cream cheese, half and half, vanilla, and salt. In a double boiler over warm, not boiling, water melt white chocolate and butter together. Add to creamed mixture, and beat until smooth. Use on a chocolate cake, brownies, or any item needing a smooth creamy frosting.
- 5 large egg yolks
- 1/4 tsp vanilla extract
1/2 cup sugar
- 2 cups whipping cream
6 ounces White Chocolate Buttons, chopped
2 Tbsp sugar
Position rack in center of oven and preheat to 300°. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into egg mixture. Mix in vanilla. Ladle custard into four 10 ounce custard cups (or crème brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up the sides of the cups. Bake until custards are set in the center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1 1/2 teaspoons of sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
- 1 cube softened butter
- 1 1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (6 oz.) White Chocolate Buttons
- 2 teaspoons vanilla
- 1 cup (6 oz.) Dark Chocolate Buttons
Preheat oven to 350°. Beat butter and sugars in a large bowl until blended, then beat in eggs and vanilla until light. Add combined flour, baking powder, and salt. Stir until well blended. Stir in chocolate buttons. Spread evenly into greased 13x9 inch pan. Bake 25 to 30 minutes, or until golden brown. Cool completely on a wire rack before cutting.