There was a time way back when when the thought of many (MANY) dishes was totally appalling. But as I mature, so too does my palette. The list of things I love has evolved significantly over the years, but my love for Ina Garten? Well, that is everlasting and true. There is literally not a single recipe of hers that I haven’t totally swooned over, and these chocolate chip cookies with white chocolate chunks are of no exception. They’ve been a staple around here for a while now, and I’m just ashamed it’s taken me this long to share them. I served them alongside ice cold glasses of milk at my dinner party a few weeks ago, and it’s high time they see the light of day around here. With photos from my beloved Heidi Lau , make sure you grab the recipe below!
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- 1/2 lb. unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 tsp. pure vanilla extract
- 2 extra-large eggs, room temperature
- 2/3 cup good quality unsweetened cocoa
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 1/2 lbs. good quality white chocolate, coarsely chopped
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Add in vanilla. Add in eggs, 1 at a time, mixing until incorporated. Add the cocoa and mix well.
- In a separate bowl, sift together the flour, baking soda and salt. Turn the mixer to low, add it to the chocolate dough and mix until JUST incorporated. Fold in the white chocolate chunks.
- Place 1 1/2" balls on parchment lined sheet and bake for exactly 15 minutes. The cookies will seem a little underdone but I promise they're not. Let cool on baking sheet, and then transfer to wire rack.
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