White & Dark Chocolate Chunk Cookies

These Chocolate Chunk Cookies have both White and Dark Chocolate in them for a cookies and cream effect. They’re quick and easy to make, and no chilling is required!

I am insanely particular about the texture and thickness of my cookies, and this right here is my perfect bite of cookie. It’s not too thick, not too thin, not cakey at all, and has a good amount of resistance when you bite into it — a resistance that’s a little bit chewy, but also crisp on the edge. And as I describe this cookie, really, I think you could tell all those things just by looking at it. This is why I can come across a cookie recipe, take one quick look at the photo, and decide whether or not it’s for me.

This is basically a chocolate chip (er, chunk) cookie, but with dark AND white chocolate chunks. Chocolate chunks that are cut right from the block. There is a time and a place for chocolate chips, but sometimes you need big craggy chunks of chocolate cut straight from the block or bar.

I also love the play of the dark chocolate chips with the sweet white chocolate. It has a sort of “cookies and cream” effect to it, with both types of chocolate.

To get started, place room temperature unsalted butter, granulated sugar, and brown sugar in a bowl:

Cream them together, then add egg and vanilla:

Whip until fluffy and combined:

Combine the dry ingredients, which are flour, baking soda, and salt:

Add to the wet ingredients:

Once the flour has almost disappeared, dump in the chocolate chunks:

Mix until the chocolate chunks have been distributed throughout the dough:

Use a large cookie scoop to portion the dough out into 12 even scoops, and place on a silicone mat or parchment lined baking sheet:

Bake until the cookies have spread out, and look slightly crisp on the edges:

Enjoy! A glass of milk is suggested 🙂

White & Dark Chocolate Chunk Cookies

Servings: 12 large cookies

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

These Chocolate Chunk Cookies have both White and Dark Chocolate in them for a cookies and cream type of effect. They’re quick and easy to make, and no chilling required!

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Ingredients

• 1/2 cup unsalted butter at room temperature
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 large egg
• 1 tsp vanilla paste or vanilla extract
• 1.5 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup white chocolate chunks
• 1/2 cup dark chocolate chunks

Instructions 

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, cream together the butter, sugar, and brown sugar with a handheld mixer for about a minute, until fluffy and light. Mix in the egg and vanilla paste.
• In a separate bowl, whisk to combine the flour, baking soda, and salt.
• Add the dry ingredients to the wet, and mix until almost combined. Add the white and dark chocolate chunks, and finish mixing until the flour has disappeared and the chocolate chunks are distributed.
• Use a large cookie scoop to portion scoops of cookie dough onto the prepared baking sheet, and you should have 12 even scoops. Bake for about 13-15 minutes until flat and slightly brown on the edges. Enjoy!

Nutrition

Calories: 256kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 136mg, Fiber: 1g, Sugar: 22g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert

Cuisine: American

Author: Fifteen Spatulas