Dark And White Chocolate Chunk Cookies Recipes

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Steps:

• Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease cookie sheet.
• 2. Beat butter and shortening in large bowl. Add brown and white sugar beating thoroughly. Add egg and vanilla until well blended. In a separate bowl, whisk together flour, baking soda and salt.
• 3. Gradually, beat into batter mixture. Add chocolate and nuts by hand with a large spoon.
• 4. Drop by rounded teaspoons onto prepared cookie sheet. Bake 10-12 minutes or until edges are lightly brown.

Steps:

• 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.

Steps:

• Cut the chocolate into 1/4 to 1/2 inch pieces, using a serrated knife.
• Sift together the flour, salt and soda.
• In the bowl of a mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until fluffy and pale yellow, about 2 minutes.
• Scrape down the sides of the bowl and the beater.
• Add the sugars and continue to beat until smooth, 1 to 2 minutes.
• Add the egg and the vanilla and beat on low speed to mix well.
• Gradually add the flour mixture at low speed and beat until just incorporated.
• Add the chocolate chunks and stir to mix them inches.
• Place two pieces of parchment paper or wax paper on your work surface.
• Shape the dough into two logs about 2 inches in diameter on the parchment paper.
• Roll them up in the parchment, wrap the parchment in foil and refrigerate them for at least 2 hours or for as long as a week.
• To bake, preheat the oven to 350*F with the rack on the lower setting.
• Line baking sheets with parchment.
• Cut the logs, using a serrated knife into slices 1/4 to 1/3 of an inch thick.
• Place on cookie sheets 1 inch apart.
• Bake for 10 to 12 minutes, reversing the pans front to back halfway through the baking time.
• Cool on racks and store airtight.