Chocolate White Chocolate Chunk Cookies

The original recipe that I replicated to make these cookies can be found in Barefoot Contessa Parties! by Ina Garten on page 237.

For the Chocolate White Chocolate Chunk Cookies (makes 40-48 cookies):

• ½ pound-unsalted butter at room temperature
• 1 cup- light brown sugar, packed
• ½ cup granulated sugar
• 2 teaspoons-pure vanilla extract
• 2-extra-large eggs at room temperature
• 2/3 cup-good unsweetened cocoa
• 2 cups-all purpose flour
• 1 teaspoon-baking soda
• 1 teaspoon-kosher salt
• 1½ pounds-good white chocolate, coarsely chopped

Procedure:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of the electric mixer fitter with the paddle attachment.
• Add the vanilla, then the eggs, one at a time, and mix well.
• Add the cocoa and mix again.
• Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. 
• Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet with parchment paper, using a 1¾-inch-diameter ice cream scoop or a rounded tablespoon.
• Dampen your hands and flatten the dough slightly.  Bake for exactly 15 minutes (the cookies will seem underdone).  Remove from the oven and let cool slightly on the pan, then transfer o a wire rack to cool completely.

   

These cookies came out soft and very chocolaty.  This recipe was not very difficult to replicate but just keep in mind the amount of cookies it makes!  If you don’t want to make 50 cookies remember to reduce the amount of ingredients you use.  These cookies were widely enjoyed by my friends and family and are best served with a cold glass of milk!