Chocolate Chunk White Chocolate Chip Cookies
Indulge in the perfect balance of sweet decadence with these Chocolate Chunk White Chocolate Chip Cookies, a double-chocolate lover’s dream! Featuring a rich, buttery dough, these cookies are packed with melty dark chocolate chunks and creamy white chocolate chips for a truly irresistible flavor combination. With just 15 minutes of prep time, this recipe delivers bakery-quality cookies with golden edges and soft, chewy centers, thanks to a careful balance of wet and dry ingredients. Perfectly portioned to make 24 cookies, they’re ideal for sharing (or not!). Whether served warm out of the oven or saved for later, these cookies are guaranteed to elevate any dessert table or satisfy a weeknight chocolate craving. Keywords: chocolate chunk cookies, white chocolate chip cookies, chewy cookie recipe, double chocolate cookies.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Dark chocolate chunks
- 1 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Fold in the dark chocolate chunks and white chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they will continue to set as they cool).
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.8 g | 450% | |
| Saturated Fat | 218.7 g | 1093% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 818.4 g | 298% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 540.9 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 848 mg | 65% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 3363 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
