Double Chocolate Chunk Cookies

Name: Double Chocolate Chunk Cookies
Ingredients: ¾ cup (175 ml) butter , softened; ¾ cup (175 ml) granulated sugar; ½ cup (125 ml) packed brown sugar; 2 large eggs; 2 tsp (10 ml) vanilla; 1½ cups (375 ml) all purpose flour; ½ cup (125 ml) cocoa powder; ½ tsp(2 ml) baking soda; ½ tsp (2 ml) salt; 1½ cups (375 ml) white chocolate chunks; 1 cup (250 ml) chopped walnuts or pecans

Chef

Jan Main

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Cookbook

The Best Freezer Cookbook: 100 Freezer-Friendly Recipes, Plus Tips and Techniques

Published by Robert Rose

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This image courtesy of Joseph DeLeo

Flecked with white chocolate chunks and walnuts, these fudgy cookies are a favorite with my family. Served with a cold glass of milk, they’re pure heaven. I’m never short of taste testers when the first warm batch comes from the oven.

NotesFor perfectly baked cookies, place baking sheet on middle rack of oven; do only one sheet at time. Wipe baking sheets with paper towels or a damp cloth to remove grease. Also let sheets cool completely before using again to prevent dough from melting and spreading out too much during baking.

I like to double the recipe, bake half and freeze the remaining dough to bake another time.

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentelectric mixer

Moodblue, tired

Taste and Texturechocolatey, nutty, sweet

Type of Dishcookie, dessert

Ingredients

¾ cup (175 ml) butter, softened
¾ cup (175 ml) granulated sugar
½ cup (125 ml) packed brown sugar
2 large eggs
2 tsp (10 ml) vanilla
1½ cups (375 ml) all purpose flour
½ cup (125 ml) cocoa powder
½ tsp(2 ml) baking soda
½ tsp (2 ml) salt
1½ cups (375 ml) white chocolate chunks
1 cup (250 ml) chopped walnuts or pecans

Instructions

Preheat oven to 350°F (180°C)
In a large bowl, using an electric mixer, cream butter with granulated and brown sugars until fluffy; beat in eggs and vanilla until smooth.
In a separate bowl, sift together flour, cocoa powder, baking soda and salt. Beat into creamed mixture until combined; stir in white chocolate chunks and walnuts.
Drop tablespoonfuls (15 ml) of dough 2 inches (5 cm) apart on ungreased baking sheets.
Bake in preheated oven for 10 to 12 minutes or until edges are firm. (Bake for the shorter time if you prefer cookies with a soft chewy center.) Cool 2 minutes on baking sheets; remove to wire rack and cool completely.