Dark and White Chocolate Chunk Cookies

For whatever reason, it's taken me much longer than it should have to consciously think of another treat (besides cupcakes) that's easy to make and distribute. I have a lot of baking plans, but I kept thinking to myself "cakes/tarts/custards/etc. are too difficult to give away in small portions", failing all this time to remember the classic sharing treat - cookies.


Once again, this recipe is from "The Art & Soul of Baking", and it's pretty traditional as far as butter, white and brown sugar style (think: chocolate chip or oatmeal) cookies go. I went with a mix of white and dark chocolates - originally I was going to go all white, but I could only get 1 bar of Black and Green's White Chocolate (the only organic, and it's awesome, that I can find), so I added some dark I had handy. It's interesting how the white retained its shape very well, but the dark melted into the cookies more. They're small and tasty.

Dark and white chocolate chunk cookies

1 1/2 sticks (6oz) unsalted butter
3/4 cup (5 1/4oz) granulated sugar
3/4 cup (6oz) light brown sugar, firmly packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups (11 1/4oz) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6oz white chocolate, in chips or chunks
6oz dark or milk chocolate, in chips or chunks

Preheat your oven to 350F.

Cream sugars and butter in a stand mixer (or with a hand mixer) until smooth and blended, about 2 minutes. Add eggs one at a time until each is just blended, then add vanilla and blend in.

In a separate bowl, whisk together flour, baking soda, and salt. Add to wet ingredients (all at once is fine, if your mixer bowl is large enough for a little mess) and blend just until there are no patches of flour visible. Add chocolate chips or chunks, and mix on low until well distributed.

Place tablespoon-sized (or ping pong ball-sized) mounds of dough on a non-stick baking sheet (or on parchment paper on a cookie sheet), and bake for 10-14 minutes, rotating once during cooking. Cookies will look brown on the edges but slightly pale in the center when they're done. Remove and let cool 5-10 minutes on the baking sheet before moving to a plate or cooling rack. Makes 50-60 cookies.

Thoughts and observations: Use whatever chocolate you have for this, but if you're using whole bars, make sure your chunks are small for this size cookie (no larger than pre-made chocolate chips). Cook a few minutes longer if you like a crisper cookie. You can also refrigerate this dough to make it easier to work with (and to have it spread out less when baking). Share and enjoy!

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This page contains a single entry by Michael Doss published on March 30, 2009 11:25 PM.

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