Analytics Tracking

Tuesday, November 30, 2010

White and Dark Chocolate Chunk Cookies

My friend Melly first made these insanely awesome cookies back in the day when I lived close to her place.  She use to feed me about 3x a week.  She'd only bake with the best ingredients, so when it came to cookies, it HAD to be white chocolate Tolberones and Dark Lindt.  Now that I'm spoiled, I refuse to make cookies with any thing else.  If there was cocoa powder in the recipe, it had to be Valrhona brand (at $14.50 a 250g box, it was pricey)...and she makes the meanest chocolate bundt cake around, but that's another story for another time.  In any case, stock up on Toblerones and Lindt right after Christmas.

These are definitely one of the more chocolate infused cookies out there.  Nick loves cookies.  I love chocolate. The cookie dough is really just a vehicle to hold on to the chocolate.  I usually make them in large batches and freeze most of them so that Nick and bake up fresh cookies whenever he wants.

The ingredients
Cookie crumble batter
Close up of raw cookie crumble

Raw cookie dough ready for the freezer
Freshly baked cookies

White and Dark Chocolate Chunk Cookies
makes approximately 62 cookies
approx prep time: 45min
approx cook time: 10min


4 1/2 cups all-purpose flour loosely packed
1 tablespoon of cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups white sugar
1 1/4 cups packed brown sugar
1 teaspoon of salt
2 eggs
1 tablespoon vanilla extract
250g of chopped Lindt bittersweet dark chocolate
200g of chopped white chocolate Toberlone

How to:

1) Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cornstarch, baking powder and baking soda; set aside.

2) In a large bowl, cream together the butter, white sugar and brown sugar until smooth.

3) Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chunks by hand using a wooden spoon.

4) Mold cookies into 2 inch rounds.  At this point, you can either bake them or freeze them.  As you can see, I've frozen all of mine on a baking sheet lined with parchment before bagging into freezer bags.

5)  If baking:  Place each cookie dough round 2 inches apart onto ungreased cookie sheets.

6) Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.  If baking from frozen, it 10-12 minutes depending on cookie size and oven variances (it takes 11 minutes in my oven).  Don't over bake, or they won't be soft and chewy.

Modified from original recipe here.

No comments:

Post a Comment