Author/Submitted by: Death By Chocolate Cookies Cookbook
chopped into 1/4 pieces
cut into 1 ounce pieces
semisweet chocolate chips
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 chips 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 balls 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.
Preheat the oven to 325 degrees fahrenheit.