Sunday, 15 December 2013

Chocolate Chunk Cookies with White Chocolate

I think it is safe to say that Chocolate Chip cookies are by far the most popular variety of cookies. Who doesn't like Chocolate, right? I decided to make these cookies with big chunks of chocolate. Very easy to put together. Make the dough in bulk and you can freeze it after shaping. Whenever you want to make a dozen cookies, just take it from the freezer and pop it straight to a preheated oven.

Christmas is incomplete without Cookies. I made a huge batch of cookies this month. My son loves these cookies so much. The only issue he has is to find the cookie with the most chocolate :-)

Recipe adapted from here

Butter 225 gms (1 cup) cold and cut into pieces
White Sugar 150 gms (3/4 cup)
Light Brown Sugar 160 gms (3/4 cup)
Large Eggs 2
Vanilla Extract 1.5 tsp
All Purpose Flour 295 gms (21/4 cup)
Baking Soda 1 tsp
Salt 1/2 tsp
White Chocolate Chunks (Use milk or dark if you prefer) 200 gms Chopped

Method of Preparation

1. Preheat oven to 190 C. Line baking sheets with parchment paper.

2. In the bowl of your stand mixer, beat the butter until smooth and creamy.

3. Add the white and brown sugars and beat until fluffy (about 2 minutes).

4. Beat in eggs, one at a time, making sure to beat well after each addition.

5. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

6. In a separate bowl, combine flour, baking soda, and salt.

7. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing.

8. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

9. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets.

10. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed.


  1. wow!!! love the texture!!! so chewy...

  2. Please post picture of the dough also, to see how much consistency it is required :-)

    1. I have added a pic Asha. Hope that helps. It should be firm enough for you to roll into balls. refrigerating dough is always a great idea when making cookies.