White And Dark Chocolate Chunk Cookies Recipe

Indulge in the ultimate chocolate cookie experience! These elegant cookies elevate the classic with generous chunks of high-quality white and dark chocolate, creating a decadent treat that's far superior to store-bought. The secret? Using cold butter and a unique baking technique for perfectly crisp edges and a chewy center. Get ready for a taste sensation that will leave you craving more!

Prep Time 30 mins
Cook Time 132 mins
Calories 593.9 kcal
Protein 14g
Rating 5.0 (1 Reviews)
White And Dark Chocolate Chunk Cookies 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White And Dark Chocolate Chunk Cookies

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How to Make White And Dark Chocolate Chunk Cookies

  1. Preheat oven to 350°F (175°C) with rack on the lower setting.
  2. Cut 1 cup of dark chocolate and 1/2 cup of white chocolate into 1/4 to 1/2 inch pieces using a serrated knife.
  3. In a medium bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. In a large bowl, cream together 1 cup (2 sticks) cold unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy (about 2 minutes using a stand mixer or 3-5 minutes using a hand mixer).
  5. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
  7. Stir in the chocolate chunks.
  8. Line baking sheets with parchment paper.
  9. Shape the dough into two 2-inch diameter logs on parchment paper.
  10. Wrap each log tightly in parchment paper, then foil, and refrigerate for at least 2 hours (or up to 1 week).
  11. Cut the chilled logs into 1/4 to 1/3 inch thick slices.
  12. Place cookie slices 1 inch apart on prepared baking sheets.
  13. Bake for 10-12 minutes, rotating the baking sheets halfway through. For thinner, crispier cookies, gently bang the baking sheet once on the oven rack halfway through baking.
  14. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  15. Store airtight.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

191g

Fat

82g

Carbs

27g

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