Chocolate White Chocolate Chunk Cookies

By Leslie Kedash

Chocolate and chocolate, a match made in heaven and great traveling companions for butter, sugar and eggs.

These cookies have a rich history in our house. First, they were the companion cookies to the more standard chocolate chip version sent to school for various occasions, usually birthdays.

Somehow, this cookie became “the” cookie of choice for those special occasions when I am informed at 7:30 pm that baked goods need to be ready for school by 7:30 am (the next day…). Occasionally, I am tempted to run to the market for a bag of cookies, but considering the time and hassle of the supermarket, it’s just as easy (almost) to make these. They fill the kitchen with a chocolaty, just baked aroma.

Take some time this weekend and make these cookies,  pour a glass of milk and curl up by the fire, watch an old movie or read a book. They are sinfully rich so consume with care.

They just might become your favorite treat.

Chocolate White Chocolate Chunk Cookies
Makes 40 to 48 cookies

A “reverse” chocolate chip cookie: chocolate dough with white chocolate chunks.

1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1 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 salt
1 1/2 pounds good white chocolate, coarsely chopped

Preheat the oven to 350 degrees

Cream the butter and the two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add 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 chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or 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 to a wire rack to cool completely.