WHITE CHOCOLATE CHIP FUDGE COOKIES 2 ounces semisweet chocolate, coarsely chopped 3 ounces unsweetened chocolate, coarsely chopped 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 11 tablespoons unsalted butter, softened 1 cup firmly packed light brown sugar 3/4 cup plus 2 tablespoons granulated sugar 1 tablespoon unsulphured (mild) molasses 1 tablespoon vanilla extract 2 large eggs, at room temperature 1/2 cup unsweetened nonalkalized cocoa powder 3 white chocolate bars (about 3 ounces each), cut into 1/4-inch chunks

Position a rack in center of oven and preheat to 350°F. Line 2 baking sheets with wax paper.

In double boiler set over hot, not boiling, water, melt semisweet and unsweetened chocolates, stirring until smooth. Set aside.

In medium bowl, sift together flour, baking soda and salt; set aside.

In 4-quart bowl of heavy-duty electric mixer outfitted with paddle attachment, beat butter about 1 minute, until soft. Gradually beat in brown sugar and granulated sugar; continue to beat for 1 minute, scraping down sides of bowl as necessary. Beat in molasses and vanilla.

Beat in eggs one at a time. Sift cocoa powder and add to mixer bowl, beating until combined. Add melted chocolate and mix. Reduce speed to low and blend in half of flour mixture, scraping bowl as necessary.

Remove bowl from mixer and, using a wooden spoon, fold in remaining flour mixture with white chocolate chunks. Do not overmix.

Drop dough onto prepared baking sheets in walnut-sized mounds; flatten each mound slightly. Bake about 12 minutes, until tops are puffed and cracked. Do not overbake or cookies will be dry. Cool on baking sheets 3 to 5 minutes; transfer to wire racks to cool completely.

Makes 36 cookies.

[Holiday Cooking & Entertaining, Woman's Day Specials]