Chocolate Dalmatians

I received this e-mail in my inbox by the other day from my cousin-

Hi Kirsten,
Since I don't have a food blog like you, I just have to share this by email. This is my new favorite cookie and based on the amount of butter it calls for and the limited number of ingredients I think it would be a good candidate for some of your speciality butter. I have taken these to a couple of gatherings and have gotten several requests for the recipe. They are called Chocolate Dalmatians -Enjoy!
Jill

So the other day when I was needing to make some cookies for an event, I remembered this little gem, and got to work. My first problem was that while I totally agree that these would be divine if I bought the fancy french imported butter, I didn't have any on hand, and had to choose between either going to the store or making the cookies. The store where I found the butter is somewhat out of my way, and I didn't have time to make a special trip. Besides, since I had never made them before, I figured for the first time I'd just make them with regular (cheaper) butter and see how they turn out, and if I was going to make any mistakes I wouldn't be so mad at myself.

My second problem was that I didn't read the recipe through carefully. I glanced through the recipe, made sure I had everything else on hand, then got to work, then when I was ready to add the chocolate chips, I finally noticed that the recipe calls for mini chocolate chips. All I had were the regular kind. Ooops. Too late now. I used them anyway.

They totally worked out fine though. They got rave reviews. Next time though, I will use the fancy butter and the mini chips.

A side note- Jill mentioned not having a food blog of her own, and I highly encourage her to do so, she rocks it in the kitchen. But if she isn't up to that, I would be totally happy to let her (or anyone else with a fabulous recipe to share) to guest blog. Pictures are mandatory though. I'm a visual kind of person. Just let me know and we can work something out!

Chocolate Dalmatians by Jill Petty

5 oz white chocolate, chopped into ¼” pieces
¾ lb unsalted butter, cut into 1 oz pieces
1 cup granulated sugar
2 tsp vanilla extract
4 cups all-purpose flour
½ tsp salt
8 oz semisweet chocolate mini-morsels

Preheat the oven to 325 degrees. Melt white chocolate in either the microwave, a double boiler or a small heavy bottomed saucepan. Use a rubber spatula to stir the chocolate until completely melted and smooth. Set aside. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle. Beat on medium for 4 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 2-3 more minutes until light (but not fluffy). Add the vanilla extract and the melted white chocolate. Beat on medium speed for one minute. Operate the mixer on low while gradually adding the flour and salt; mix for one minute. Remove bowl from mixer and stir in chocolate mini-morsels by hand. Dough will be crumbly. Using a cookie scoop or table spoon scoop up dough and press into a ball will your hands. Place on an ungreased cookie sheet and repeat with remaining dough. Place cookie sheets into preheated oven and bake for 13-15 minutes or until set and very lightly browned. Remove from oven and cool cookies to room temperature on the baking sheets. Makes approximately 4 dozen cookies.