White Chocolate Chunk Chocolate Cookies

March 20, 2009

These cookies hit the spot when you’re craving something sweet but are bored of plain chocolate chip. They are notoriously soft and chewy and chocolaty! I’ve haven’t tried this yet, but I often read about bakers who freeze cookie dough in little balls and then pop them onto the pan and into the oven when they are wanting homemade cookies. (Because they are frozen, you will have to increase the baking time.) I think next time I make a batch (should work for just about any cookie) I’ll freeze half of it for future use. Talk about convenience! You’ll want to flash freeze them separately on a sheet pan for an hour or so before throwing them in a bag together. This prevents them from sticking to each other and becoming one frozen solid mass. If anyone tries this let us know how it goes.

INGREDIENTS
1 cup unsalted butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/4 cup unsweetened cocoa powder
1 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups white chocolate chunks

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the vanilla. Combine the cocoa, flour, baking soda, and salt and gradually stir into the creamed mixture. Finally, fold in white chocolate chunks. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Cool on a wire rack.

Makes 4 dozen cookies.

(Adapted from All Recipes)

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