Barefoot Contessa S Chocolate White Chocolate Chunk Cookies Recipe

Ingredients for Barefoot Contessa S Chocolate White Chocolate Chunk Cookies

• Unsalted Butter
• Light Brown Sugar
• Granulated Sugar
• Pure Vanilla Extract
• Extra Large Eggs
• Unsweetened Cocoa
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• Kosher Salt
• White Chocolate

How to Make Barefoot Contessa S Chocolate White Chocolate Chunk Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. 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.
3. Beat in 2 teaspoons pure vanilla extract, then add 2 large eggs one at a time, mixing well after each addition.
4. Add ½ cup unsweetened cocoa powder and mix until fully incorporated.
5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Stir in 2 cups white chocolate chunks.
8. Using a 1 ¾-inch ice cream scoop or a rounded tablespoon, drop rounded mounds of cookie dough onto the prepared baking sheets.
9. Lightly dampen your hands and gently flatten each cookie slightly.
10. Bake for 12-15 minutes, or until edges are set and the centers are still slightly soft. (Start checking at 12 minutes).
11. Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.