|(Food Styling/Sheryl Julian and Jill Gibson; Wendy Maeda/Globe Staff)|
Makes about 30
|1 1/2||cups flour|
|1/2||teaspoon baking soda|
|1/2||cup (1 stick) butter, cut up|
|12||ounces semisweet chocolate, chopped|
|1/2||cup brown sugar|
|1||teaspoon vanilla extract|
|12||ounces (2 cups) white chocolate chips|
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. In a bowl, whisk the flour, baking soda, and salt to blend them.
3. In a large saucepan, melt the butter and semisweet chocolate over very low heat; set aside to cool.
4. In a bowl, beat the eggs, brown sugar, and vanilla until well blended. Stir the egg mixture into the cooled chocolate mixture.
5. Blend in the flour, baking soda, and salt. Stir in the chips.
6. Drop the batter on the baking sheets in 1-tablespoon mounds, leaving 2 inches between them.
7. Bake the cookies for 10 minutes, rotating the sheets from back to front halfway through baking.
8. Let them cool on the sheets for 1 minute. Transfer to wire racks to cool completely. Store in an airtight container.