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Chocolate White Chocolate Chunk Cookies

These rich chocolate cookies, featuring generous chunks of white chocolate, are an easy-to-make treat from Ina Garten. Designed for a chewy texture, they combine deep cocoa flavor with sweet bursts of white chocolate, perfect for a crowd or a simple indulgence.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 40 people
Calories 8130.8 kcal

Equipment

  • 1 Electric Mixer with paddle attachment
  • 2 Baking Sheets
  • 1 Parchment Paper
  • 1 Ice cream scoop 1 3/4-inch or rounded tablespoon
  • 1 Wire Rack

Ingredients
  

Main

  • 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 flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 pounds good white chocolate coarsely chopped

Instructions
 

  • 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.

Notes

1. Ensure all cold ingredients, especially butter and eggs, are at room temperature. This allows for proper emulsification, resulting in a smoother batter and a better cookie texture. 2. Do not overbake! The instruction to bake for 'exactly 15 minutes' and noting they will 'seem underdone' is crucial. This is key to achieving that signature chewy, slightly soft center. 3. Use high-quality white chocolate. The flavor and melt of good chocolate will elevate these cookies significantly. 4. Sifting the dry ingredients ensures they are lump-free and evenly distributed, leading to consistent results.