Ingredients
6 ounces white baking chocolate, chopped, divided1 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar2 eggs2 teaspoons vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 package (11-1/2 ounces) semisweet chocolate chunks or 2 cups semisweet chocolate chips
Preparation
In a microwave, melt 3 ounces of white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in semisweet chocolate chunks.
Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
In a microwave, melt remaining white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; drizzle over cookies. May be frozen for up to 3 months.
