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Simple chocolate cookies filled with creamy chunks of white chocolate.
Happy hump day, cookie bakers! Are you full-on Christmas cookie baking yet? Are you stocked up on butter, sugar, eggs, and homemade vanilla extract? I hope the answer is “YES” and you find yourself hanging out at the window of your oven every evening for the next 2 weeks.
So how about another recipe to add to your collection? This is only recipe #3 of the cookie party, so make sure those cookie baking pants are hiked up high and you’re ready for another 9 of ’em, because, FOLKS… This cookie party is just beginning!
I really really love classic cookies. A lot. I mean, I also really love complicated, creative, and cookies made up from TV shows, but something about the classics is just so great. It’s imperative to have some classics down pat, because how can you go wrong with classic chocolate chip, peanut butter blossoms, or white chocolate chunk macadamia nut cookies?
You can’t. At all!
And chocolate white chocolate chunk cookies are no different. A basic, simple chocolate cookie, filled with creamy white chocolate chunks. That’s just about as classic as they come!
You’ve definitely seen this chocolate cookie before, and you will see it again in a couple weeks. Why? Because having a base chocolate cookie is great for when you just want to add something special.
Those chocolate cayenne cookies? Phenomenal.
But maybe you’re not in the mood for spicy cookies. Maybe you just want to leave out the spices and go simple with the chocolate cookie. Or maybe you want to add some special ingredients to make a chocolate cookie reminiscent of your favorite childhood cake… Stay tuned for that one, friends (edit: here are my Black Forest cookies).
But this, THIS is just as simple as taking a chocolate cookie and adding white chocolate chunks. Deep, dark, rich chocolate cookies with sweet and creamy white chocolate pockets of deliciousness. That’s what these cookies are. The perfect yin and yang of the cookie world. Plus, look at that dynamic contrast of dark brown and off-white.
Just asking for a bite, yes?
Nothing fancy about these cookies. Nothing at all! Some chilling, but that’s about it. You can make these cookies faster than a few other of my chilled cookie dough recipes, and I think that you need to do just that.
Just think about how pretty these will be next to your white chocolate drizzled or sprinkled up chocolate covered pretzels. Or or or! Some cookies with sprinkles IN them? Yeah, I know a thing or two about those!
Simple, classic, and melt-in-your-mouth bites through and through. Definitely add this one to your list ASAP!
Chocolate White Chocolate Chunk Cookies
Ingredients
- 1 and 1/4 cups all purpose flour
- ¼ cup + 2 Tablespoons Dutch processed cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces white chocolate chopped
Instructions
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the white chocolate chunks and continue mixing until evenly dispersed. Cover dough and refrigerate for at least 1 hour and up to 3 days.
- When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF.
- Using a cookie scoop, roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Notes
Amy says
Yes! These look absolutely delicious Lynn! You know I’m always up for a chocolate chip cookie – even when it’s been turned inside-out! These cookies certainly are ‘The perfect yin and yang of the cookie world’! I can’t wait to make a batch ASAP!
Penelope says
Hi Lynn,
Your recipe looks delicious and Iwould like to bake these cookies tonight. However, I only have unsweetened cocoa for baking. Can I substitute for the Dutch processed cocoa and how much? Will I have to compensate with extra sugar? Thanks!
Lynn says
Great question, Penelope! Do a 1:1 sub with the cocoa, then add 1/8 teaspoon baking soda per cup of cocoa. Good luck!
Penelope says
Thank you very much. I will use your instructions.
Natalie says
For me, these were a little too sugary. But I did add Crasins to them.