White and Dark Chocolate Chunk Cookies Recipe

Name: White and Dark Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bittersweet chocolate; 4 ounces white chocolate; 1 ¾ cups flour; ½ teaspoon baking soda; ¼ teaspoon salt; 14 lb unsalted butter, cut into 1/2 inch pieces; ½ cup granulated sugar; ⅓ cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract

Servings: persons

1
Cut the chocolate into 1/4 to 1/2 inch pieces, using a serrated knife.
2
Sift together the flour, salt and soda.
3
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.
4
Scrape down the sides of the bowl and the beater.
5
Add the sugars and continue to beat until smooth, 1 to 2 minutes.
6
Add the egg and the vanilla and beat on low speed to mix well.
7
Gradually add the flour mixture at low speed and beat until just incorporated.
8
Add the chocolate chunks and stir to mix them inches.
9
Place two pieces of parchment paper or wax paper on your work surface.
10
Shape the dough into two logs about 2 inches in diameter on the parchment paper.
11
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.
12
To bake, preheat the oven to 350*F with the rack on the lower setting.
13
Line baking sheets with parchment.
14
Cut the logs, using a serrated knife into slices 1/4 to 1/3 of an inch thick.
15
Place on cookie sheets 1 inch apart.
16
Bake for 10 to 12 minutes, reversing the pans front to back halfway through the baking time.
17
Cool on racks and store airtight.

12167

kcal

Calories

1311

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces bittersweet chocolate, 4 ounces white chocolate, 1 ¾ cups flour, ½ teaspoon baking soda, and more.

Yes, White and Dark Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White and Dark Chocolate Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions