Let’s talk about these soft and chewy chocolate cookies with dual flavors of semi-sweet and white chocolate. Inspired by an Ina Garten recipe of the same name, I found a draft post of this cookie recipe in November 2009, but never published it. The Chocolate White Chocolate Chunk cookies by Ina Garten was a good recipe, but not one I made often because because buying 1.5 POUNDS (18 oz) is not exactly cheap – well not as cheap as 1.5 bags of good semisweet chips. One box of Baker’s White Chocolate (4oz) is at best $2-2.50, unless you can stock up when it goes on clearance after Christmas, and you need FIVE boxes (The boxes used to be sold as 6oz, which made the math easy.) I have tried using white chocolate chips, but alas it still never tasted right you need the chunks for the right amount of flavor.

I revisited this recipe last Christmas in its original form, and everyone really enjoyed them but I thought they could be better by making a few tweaks. My problems were:

  • Crumble too easily even when fresh. Dry out in a few days – not a storage issue.
  • Too much white chocolate, some semi-sweet mixed it would be nice
  • The chocolate dough needed more chocolate flavor.

While making the recipe, I realized how similar the recipe was to the Million Dollar Cookie recipe. Instead of trying to reinvent everything I just changed doughs. The MDC is a very nice chocolate cookie dough base that is sturdy, chocolately, moist, and if I must say delicious! I still wanted to amp up the chocolate flavor and since I love instant espresso powder, I added them to the cookies (optional if you like).

At Christmas as I ran low on dough, I mixed in some semi-sweet chocolate chips to see how the contrast would be with the white chocolate and the few we had were absolutely awesome. (I just need more ways to get chocolate into my mouth!) Even Child #1 liked the new ones with less white chocolate, and more of other chocolate.

I love the crinkles and ridges in these cookies. At their smallest size it’s a perfect two bite cookie and packed with chocolatey goodness.

 

Chocolate White Chocolate Chunk Cookie

Each cookie is different, but oh so delicious and fun to share with friends. Or freeze the balls of dough and make a few at a time when those cravings hit.

Chocolate White Chocolate Chunk Cookie

I like to warm my in the microwave for just a few seconds and eat.

Chocolate White Chocolate Chunk Cookie

I hope you enjoy!

Chocolate White Chocolate Chunk Cookies
 
Prep time
Cook time
Total time
 
Soft and chewy chocolate cookie with dual flavors of semi-sweet and white chocolate. Inspired by an Ina Garten recipe of the same name.
Author:
Recipe type: Dessert
Serves: 3+ dozen
Ingredients
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar (packed)
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 ½ cup flour
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp Instant Espresso powder (optional)
  • 6 oz White chocolate chopped in ¼” chunks
  • 1 cup Semi-sweet chocolate chips
  • **Stand mixer works best, this dough is thick!
Instructions
Dough
  1. In a small bowl: dissolve espresso powder in vanilla extract. Add eggs and mix/beat together.
  2. In a separate bowl: mix together flour, cocoa, salt, baking powder, and baking soda.
  3. In a mixer bowl fitted with paddle, beat sugars and butter until grainy (about 45 seconds), then slowly add in vanilla and egg mixture.
  4. Add flour mixture to wet ingredients mixture (small bit at a time) and blend well.
  5. Gently add in chocolate so it’s evenly distributed (fold in or 1-2 spins on mixer on lowest setting)
  6. Cover and chill dough in fridge for at least 30 minutes for flavor and ease of use.
Baking
  1. Roll dough into 1″ ball, about 3 tsp/1 tablespoon/or use slightly more dough than small cookie portioner.
  2. Bake on parchment paper for 7-10 minutes at 375°, rotate once halfway through.
  3. DO NOT OVER BAKE – they will look quite soft and puffy. Cool on pan slightly - 2 minutes, then move to a cooling rack.
  4. Keep in a tight container once cooled. These cookies and dough freeze well!
  5. Reheat: Cook slightly (10 seconds) in microwave to get the chocolate gooey.

These are my favorite cookie scoops from Oxo. Dishwasher safe and works with even the stiffest of dough! (Also good for meatballs, hamburgers, muffins, cupcakes….) As an Amazon affiliate I earn a few pennies here and there from any purchases, but it’s totally anonymous.

Cookie scoop sizes: (purchase on Amazon from Oxo*)

  • Small: 2 tsp. , Size 60 portioner =  yields a 2″ diameter cookie
  • Medium: 1 1/2 tbsp., Size 40 portioner = 2 3/4″ diameter cookie
  • Large: 3 tbsp., Size 20 portioner = 3 1/2″ diameter cookie

https://www.thesugarpixie.net/wp-content/uploads/2009/11/Choc_WhiteChocolateCookie2.jpghttps://www.thesugarpixie.net/wp-content/uploads/2009/11/Choc_WhiteChocolateCookie2-150x150.jpgthesugarpixiecookiesRecipeschocolate,cookies,semi-sweet chocolate,white chocolateLet's talk about these soft and chewy chocolate cookies with dual flavors of semi-sweet and white chocolate. Inspired by an Ina Garten recipe of the same name, I found a draft post of this cookie recipe in November 2009, but never published it. The Chocolate White Chocolate Chunk cookies...Misadventures and fun in the kitchen and beyond