Dark And White Chocolate Chunk Cookies Recipes

MOCHA WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
• Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• Drop tablespoonfuls of dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

CINNAMON WHITE & DARK CHOCOLATE CHIP COOKIES

Steps:

• Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.

WHITE AND DARK CHOCOLATE CHUNK COOKIES

Steps:

• Cut the chocolate into 1/4 to 1/2 inch pieces, using a serrated knife.
• Sift together the flour, salt and soda.
• In the bowl of a mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until fluffy and pale yellow, about 2 minutes.
• Scrape down the sides of the bowl and the beater.
• Add the sugars and continue to beat until smooth, 1 to 2 minutes.
• Add the egg and the vanilla and beat on low speed to mix well.
• Gradually add the flour mixture at low speed and beat until just incorporated.
• Add the chocolate chunks and stir to mix them inches.
• Place two pieces of parchment paper or wax paper on your work surface.
• Shape the dough into two logs about 2 inches in diameter on the parchment paper.
• Roll them up in the parchment, wrap the parchment in foil and refrigerate them for at least 2 hours or for as long as a week.
• To bake, preheat the oven to 350*F with the rack on the lower setting.
• Line baking sheets with parchment.
• Cut the logs, using a serrated knife into slices 1/4 to 1/3 of an inch thick.
• Place on cookie sheets 1 inch apart.
• Bake for 10 to 12 minutes, reversing the pans front to back halfway through the baking time.
• Cool on racks and store airtight.

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, 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 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 to a wire rack to cool completely.