Go Back
Chocolate White Chocolate Chunk Cookie
Print Recipe

Chocolate White Chocolate Chunk Cookies

Soft and chewy chocolate cookie with dual flavors of semi-sweet and white chocolate. Inspired by an Ina Garten recipe of the same name.
Prep Time45 minutes
Cook Time7 minutes
Total Time52 minutes
Course: Dessert
Servings: 3 + dozen
Author: thesugarpixie

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

  • In a small bowl: dissolve espresso powder in vanilla extract. Add eggs and mix/beat together.
  • In a separate bowl: mix together flour, cocoa, salt, baking powder, and baking soda.
  • In a mixer bowl fitted with paddle, beat sugars and butter until grainy (about 45 seconds), then slowly add in vanilla and egg mixture.
  • Add flour mixture to wet ingredients mixture (small bit at a time) and blend well.
  • Gently add in chocolate so it’s evenly distributed (fold in or 1-2 spins on mixer on lowest setting)
  • Cover and chill dough in fridge for at least 30 minutes for flavor and ease of use.

Baking

  • Roll dough into 1″ ball, about 3 tsp/1 tablespoon/or use slightly more dough than small cookie portioner.
  • Bake on parchment paper for 7-10 minutes at 375°, rotate once halfway through.
  • DO NOT OVER BAKE – they will look quite soft and puffy. Cool on pan slightly - 2 minutes, then move to a cooling rack.
  • Keep in a tight container once cooled. These cookies and dough freeze well!
  • Reheat: Cook slightly (10 seconds) in microwave to get the chocolate gooey.