You can melt chocolate chips in the microwave. Just put the chips in a microwave-safe container, place the chocolate in the microwave oven at 50% power for 30 seconds. Stir and repeat 50% for 30 seconds. Stir again and if not totally melted, keep repeating in 30 second segments to prevent scorching.
1/2 cup butter, softened
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup semisweet chocolate pieces, melted
2 cups all-purpose flour
1 tsp Clabber Girl Baking Powder
4 oz squares of white chocolate, coarsely chopped, divided
Heat oven to 350 F. Beat together butter and sugar until creamy. Add eggs and vanilla beat well. Add melted chocolate pieces; mix well. Stir in half of white chocolate; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or until cookies are almost set; centers should still be moist.(Do not overbake.) Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Melt remaining white chocolate. Drizzle over cookies. Store in tightly covered container.
1/2 cup butter, softened
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup semisweet chocolate pieces, melted
2 cups all-purpose flour
1 tsp Clabber Girl Baking Powder
4 oz squares of white chocolate, coarsely chopped, divided
Heat oven to 350 F. Beat together butter and sugar until creamy. Add eggs and vanilla beat well. Add melted chocolate pieces; mix well. Stir in half of white chocolate; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or until cookies are almost set; centers should still be moist.(Do not overbake.) Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Melt remaining white chocolate. Drizzle over cookies. Store in tightly covered container.