Black and White Chewy Chocolate Chunk Cookies are the next cookie recipe you should try when you have the craving to bake some cookies!
I’m sure you have a favorite chocolate chip cookie recipe you like to make, right? Well, that’s fine and dandy and everything but it’s so nice to have several really amazing chocolate chip cookie recipes on hand. Here’s another one for you to try! This recipe has plenty of chocolate chunks (a combination of two chopped chocolates), or you can use chocolate chips in place of the chopped chocolate.
Here are a few things you can buy on Amazon to help you bake these cookies:
- my favorite baking sheets: Rimmed baking sheets are the best! I use these for cookies, but I also use them for sheet pan dinners, roasting vegetables and much more.
- cookie scoop: This one tablespoon scoop is perfect for all of your cookie baking ventures!
- bittersweet chocolate or bittersweet chocolate chips
- white chocolate or white chocolate chips
- parchment paper: For lining the baking sheets
- cooling racks: These are my favorite.
- cookie spatula: A small, thin spatula is nice to have for cookies.
How to make Black and White Chewy Chocolate Chunk Cookies:
For the complete, printable recipe, scroll to the bottom of this post. Melted butter is combined with brown sugar and white sugar. One whole egg, an egg yolk and a whole tablespoon of vanilla extract are added to the butter/sugar mixture. Flour/baking soda and salt are then mixed in to create the cookie dough. Chocolate is then stirred in to the dough. Spoonfuls as big as a tablespoon are placed onto baking sheets, and the cookies are baked for 12 to 15 minutes.
Make ahead instructions:
This dough freezes well! Place spoonfuls of cookie dough on a baking sheet. Place the whole baking sheet in the freezer until the cookie dough is frozen. Remove the baking sheet from the freezer and move the mounds of frozen cookie dough to a large freezer zip bag or covered container. You can take them out and bake them whenever you want. Just follow the same instructions for baking that are in the recipe. No need to defrost. They will taste just as good as if you make the dough fresh.
The recipe calls for using 5-ounce chunks of both bittersweet and white chocolate. You can just chop those up and add them to the cookie dough. I prefer to use the chopped chocolate because I like the way it distributes big and small pieces of the chocolate to the cookies. Chocolate chips from the bag may be substituted. And you can definitely experiment with using different varieties of chocolate too. Leftover chocolate freezes just fine. Store it in a freezer zip bag to be used later.
The texture of this cookie is chewy, not crisp or soft. It’s the ideal chocolate chip cookie, and this recipe is one of my favorites. I hope these chewy chocolate chunk cookies become one of your new favorites too!
Here are a few more recipes using chocolate chunks:
- Chocolate Chunk Cookie Cupcakes
- Honey- Peanut Butter Chocolate Chunk Cookies
- Ina Garten’s Chocolate Chunk Cookies
- Peanut Butter Chocolate Chunk Cookie Bars
- Triple Chocolate Chunk Cookies
- Peanut Butter Oatmeal Chocolate Chunk Cookies
- Fudgy Chocolate Chunk Brownies
- Bacon Bourbon Chocolate Chunk Cookies
Black and White Chewy Chocolate Chunk Cookies
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1½ sticks) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 5 ounces bittersweet chocolate, chopped (or use 1 cup chocolate chips)
- 5 ounces white chocolate, chopped (or use 1 cup chocolate chips)
- Preheat the oven to 325°F. Line cookie sheets with parchment paper (or spray with nonstick spray).
- In a medium bowl, sift together the flour, baking soda and salt. Set aside.
- In a separate bowl, use an electric mixer to combine the melted butter and sugars until well mixed. Beat in the egg, egg yolk and vanilla until light and creamy. Add the dry ingredients and stir until just blended. Stir in the chocolate with a firm spoon.
- Drop tablespoonfuls of cookie dough onto the cookie sheets with a small cookie scoop, if you have one. Be sure to leave room for them to spread (about 2 inches apart).
- Bake for 12 to 15 minutes, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- *If you don't care for white chocolate, use all bittersweet (2 cups).
- *These cookie freeze well. Just drop onto cookie sheets with a rounded tablespoon. Place the cookie sheet directly into the freezer. Remove when frozen solid and transfer the frozen cookie dough to freezer zip baggies. When ready to bake, just follow baking instructions. They are just as good as when baked fresh.