Double Chocolate Chunk Cookies

>> Thursday, October 20, 2011

I must share these wonderful cookies with you.

No picture can possibly capture their deliciousness.

No matter how hard I try.

My long time friend Ophelia that I've mentioned before in the Lego Police Party post made these cookies for me a couple of years ago and I about died from their chocolate power. I've made them numerous times since that first taste. They were even the cookie Santa let us know he hoped were waiting for him last Christmas. Sadly Ophelia doesn't blog but she gladly allows me to share her creations.

Double Chocolate Chunk Cookies

  • 24 oz. package semi-sweet chocolate chips
  • 1 C butter, room temperature
  • 1 C packed brown sugar
  • 1 t vanilla
  • 2 eggs, room temperature
  • 2 3/4 C cake flour
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 6 oz. white chocolate baking bar, cut into chunks
  1. Preheat oven to 350°. Melt 1-1/2 cups of chocolate chips in a double boiler over low heat, stirring constantly. Set aside and allow melted chocolate to cool to room temperature, but do not allow chocolate to become firm.
  2. Beat butter, sugar and vanilla on medium speed until light and fluffy. Gradually add in eggs and chocolate and beat until light and fluffy. Remove bowl from mixer and stir in flour, soda and salt by hand until combined. Finally stir in remaining chocolate chips and white chocolate.
  3. Drop dough by level cookie scoops about 2 inches apart on parchment-lined cookie sheets. Bake 12-14 minutes or until set, centers will appear soft and moist. Cool 2 minutes on pan then remove to wire rack to cool completely.
Melt one and a half cups of the chocolate chips over low heat or preferably in a double boiler.

Once melted set aside to cool to room temperature.

While the chocolate cools chop your white chocolate into chunks. I do not recommend white chocolate chips; they are made from different ingredients and the white chocolate bars provide a much better white chocolate flavor.

Beat the softened butter, brown sugar and vanilla until light and fluffy on medium speed.

Add in the eggs and melted chocolate and beat until incorporated and fluffy.

Remove bowl from mixer and add flour, baking soda and salt by hand until incorporated.

Finally mix in white chocolate chunks and remaining chocolate chips.

Try not to eat all the tasty batter. If your dough is too soft; perhaps your butter was too warm, you're baking in the hot arm pit of summer in the south like I often do or some other reason; you can pop it in the fridge to firm up for a few minutes before the next step.

Use a cookie scoop to drop nice round balls of dough on a parchment lined cookie sheet. If you don't have a cookie scoop you can use a small ice cream scoop to create larger cookies...adjust for slightly longer baking time.

Space them about two inches apart...they will spread.


Don't let your oven mitted thumb slide into the warm cookies like I did. Or do and then you have a reason to eat this warm mistake. You can see how light and crisp the outside is while the inside is dark and soft goodness.



Post a Comment

Related Posts Plugin for WordPress, Blogger...