White And Dark Chocolate Chunk Cookies Recipes

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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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:

• 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.