Chocolate White Chocolate Chunk Cookies

Chocolate White Chocolate Chunk Cookies
Servings: 20 servings
Prep Time: 10 minutes
Total Time: 25 minutes
Source: Elise Jackson

1 cup butter (at room temperature)
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 eggs (at room temperature)
2/3 cup cocoa powder (unsweetened)
2 cups flour
1 tsp baking soda
2 1/2 cups white chocolate (coarsely chopped)
pinch salt

Do not use an electronic cake mixer because it will whip too much air into the mix and make your batter become fluffy and cake like. I did this exact recipe and used a cake mixer and the result was like muffin top cakes instead of cookies. For this entire recipe use a wooden spoon for best results and an amazing cookie consistency.

Cream butter and both sugars, until light and fluffy. Add vanilla, then eggs one at a time and mix, Add cocoa and mix once again.

Sift together flour, baking soda and salt in a separate container. Add this sifted mixture into the cocoa mixture and mix well. Fold into the mixture the white chocolate chunks. Roll into a cookie log and for best results wrap with plastic wrap and freeze for about 1 hour. (if you don't want to wait that long to freeze it, no problem, you can pop it in the oven right away and skip the freezing step. Either way is just fine.)

Preheat oven to 350F. 
Cut cookies about 1/2 inch thick and place on aluminum foil and bake for exactly 10 - 12 minutes. 

From my kitchen to yours

Tip: Make a big batch of cookie dough and form it into a cookie log and freeze. Wrap tightly in plastic wrap and use a paper towel roll to form the cookie size and log look. Whenever  you feel like eating cookies, you can just cut a piece and put it straight in the oven.


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