At this time of year many people will take part in cookie and dessert exchanges; a wonderful holiday tradition that let’s us sample a little bit from all of our friend’s and family’s kitchens. For all of the chocolate lovers in your cookie exchange, my white and dark chocolate chunk cookies recipe will be sure to please. The secret in this cookies recipe to getting that perfect crunchy and chewy texture is to refrigerate the mixed dough in the fridge before baking!
Yield: Makes about 5 dozen
- 6 ounces (185 g) good-quality bittersweet chocolate
- 4 ounces (125 g) white chocolate
- 1 3/4 cups (430 ml) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 pound (125 g) unsalted butter, chilled, cut into 1/2-inch (12-mm) pieces
- 1/2 cup (125 ml) granulated sugar
- 1/3 cup (80 ml) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Using a serrated knife, carefully cut the chocolate into 1/4- to 1/2-inch (6-to-12-mm) pieces. In a bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter at medium speed until fluffy and pale yellow, about 2 minutes. With a rubber spatula, scrape down the sides of the bowl and the paddle or beaters. Add the sugars and continue to beat until smooth, 1 to 2 minutes. Add the egg and vanilla and beat at low speed just until incorporated.
- Still beating at low speed, gradually add the flour, continuing just until it is incorporated. Add the chocolate chunks and beat them with the paddle or stir with a wooden spoon just until incorporated into the dough.
- Place a sheet of parchment paper or waxed paper on a work surface. Using clean hands or a spatula, scoop up the dough and form 2 logs on the paper, each about 2 inches (5 cm) in diameter. Roll them up in the paper, wrap in foil, and refrigerate for at least 2 hours or as long as 1 week.
- To bake, position an oven rack on the lower level and preheat the oven to 350 degrees F. (180°C). Line baking sheets with parchment paper. Using a serrated knife, cut the dough logs into slices 1/4 to 1/3 inch (6 to 9 mm) thick. Place the cookies on the parchment-covered baking sheets about 1 inch (2.5 cm) apart. Bake 10 to 12 minutes, rotating the baking sheets front to back halfway through to ensure even baking. The cookies are done when their edges and bottoms are nicely browned.
- Remove the cookies from the oven and cool on wire racks; or just slide the parchment paper off onto a heatproof surface for the cookies to cool. Store in an airtight container.
What special cookies do you make every holiday season?