Ingredients for Barefoot Contessa's Chocolate White Chocolate Chunk Cookies
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ½ cup unsweetened cocoa powder
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups white chocolate chunks
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How to Make Barefoot Contessa's Chocolate White Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 teaspoons pure vanilla extract, then add 2 large eggs one at a time, mixing well after each addition.
- Add ½ cup unsweetened cocoa powder and mix until fully incorporated.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups white chocolate chunks.
- Using a 1 ¾-inch ice cream scoop or a rounded tablespoon, drop rounded mounds of cookie dough onto the prepared baking sheets.
- Lightly dampen your hands and gently flatten each cookie slightly.
- Bake for 12-15 minutes, or until edges are set and the centers are still slightly soft. (Start checking at 12 minutes).
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
81g
Fat
32g
Carbs
8g
