Dark and white chocolate chunk cookies

By Patricia_Scarpin

Ingredients

• 2 2/3 cups bittersweet or semisweet chocolate chunks, divided
• 1/4 cup (1/2 stick/57g) unsalted butter, room temperature
• 2 large eggs
• 1/2 cup (88g) packed golden brown sugar
• 2 teaspoons vanilla extract
• 3/4 cup (105g) self-rising flour
• 3 1/2 oz (98g) high-quality white chocolate, very coarsely chopped – there was some left

Details

Servings 17
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 175ºC/350ºF. Line 2 baking sheets with parchment paper.

Stir 2 cups chocolate chunks with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and sugar in large bowl until well blended. In low speed, beat in melted chocolate mixture and vanilla, then flour. Stir in remaining 2/3 cup chocolate chips; let stand 10 minutes – this is a very important step, since the dough is fluid and won’t set until the chocolate cools.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches (5cm) apart. Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets, then carefully peel them off the paper using a wide metal spatula.