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DESSERTS:
COOKIES
Black & White Chewy Chocolate Chunk Cookies
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Black and
White Chewy Chocolate Chunk Cookies |
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This is the best
chocolate chip recipe we've tried...
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2
cups |
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flour |
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½
tsp |
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baking soda |
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½
tsp |
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salt |
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¾
cup |
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unsalted butter, melted |
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1
cup |
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packed brown sugar |
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½
cup |
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granulated sugar |
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1
Tbs |
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vanilla extract |
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1
large |
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egg |
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1
large |
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egg
yolk |
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5
ounces |
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bittersweet chocolate, chopped coarsely |
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5
ounces |
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white chocolate, chopped coarsely |
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1 |
Preheat oven
to 325°F. Line cookie sheets with parchment
paper (or spray with nonstick spray). |
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2 |
In a medium
bowl, sift flour, baking soda and salt. Set
aside. |
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3 |
In a
separate bowl, cream melted butter and sugars
until well mixed. Beat in vanilla and eggs until
light and creamy. Mix in dry ingredients until
just blended. Stir in chocolate with a firm
spoon. |
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4 |
Drop cookie
dough onto cookie sheets with small ice cream
scooper or Tablespoon. Be sure to leave room for
them to spread (about 2 inches apart). |
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5 |
Bake 12 to
15 minutes, or until edges are lightly browned.
Cool on baking sheets for a few minutes before
transferring to wire racks to cool completely. |
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Yield: 3 to 4
dozen |
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Cooking Tips |
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*You may substitute
2 cups of semisweet chocolate chips for the chopped
chocolate, if desired. |
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**If you don't care
for white chocolate, use all bittersweet. |
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***These cookie
freeze well. Just drop onto cookie sheets with ice cream
scooper or rounded Tablespoon. Place cookie sheet
directly into freezer. Remove when frozen solid and
transfer to freezer ziploc baggies. When ready to bake,
just follow baking instructions. They are just as good
as when baked fresh. |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"LOVE this cookie recipe. It's the best chocolate chip one I've
had in a long time!"
-San Diego, CA
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