Preparation:
Preheat the oven to 325 degrees fahrenheit
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
With the heat on, place the white chocolate in the top half of the double
boiler. Use a rubber spatula to stir the chocolate until completley melted
and smooth, about 2 min. Transfer the melted chocolate to a 1 quart bowl and
set aside until needed.
Place the butter and sugar in the bowl of an electric mixer fitted with a
paddle, beat on med. for 4 min. until soft. Use a rubber spatula to scape
down the sides of the bowl, then beat on high for 4 more minutes until light
( but not fluffy). Add the vanilla extract and the melted white chocolate.
Beat on med. for 1 min. Scrape down sides of bowl. Add the chocolate mini-
morsels and mix on low for 30 seconds. Remove the bowl from the mixer and
use a rubber spatula to finish mixing the ingredients until thoroughly
combined.
Portion the dough into 48 slightly heaping Tbs. size pieces ( appoximately 1
ounce per piece) onto a large piece of wax paper. Gently roll each portion
in the palms of your hands to form a ball.
Divide the dough bals onto 4 nonstick baking sheets, 12 evenly spaced balls
per sheet. Place the baking sheets on the top and center racks of the
preheated oven and bake for 14 to 16 min, rotating the sheets from top to
center halfway through baking time. Remove the cookies from the oven and
cool to room temp on the baking sheets, about 20 min. Store the cooled
cookies in a tightly sealed
plastic container. |
