Ingredients for White And Dark Chocolate Chunk Cookies
- 1 cup dark chocolate chunks
- 1/2 cup white chocolate chunks
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
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How to Make White And Dark Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C) with rack on the lower setting.
- 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.
- In a medium bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- 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).
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
- Stir in the chocolate chunks.
- Line baking sheets with parchment paper.
- Shape the dough into two 2-inch diameter logs on parchment paper.
- Wrap each log tightly in parchment paper, then foil, and refrigerate for at least 2 hours (or up to 1 week).
- Cut the chilled logs into 1/4 to 1/3 inch thick slices.
- Place cookie slices 1 inch apart on prepared baking sheets.
- 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.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Store airtight.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
191g
Fat
82g
Carbs
27g
