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Outrageous Double Chocolate-White Chocolate Chunk Cookies

(2)
  0 reviews
  • 15 min prep time
  • 1 hr 25 min total time
  • 10 ingredients
  • 24 servings
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Chocolate-lovers will enjoy these nutty cookies made with chocolate chips and bars - a perfect dessert.

1
bag (24 oz) semisweet chocolate chips (4 cups)
1
package (6 oz) white chocolate baking bars
1
cup butter or margarine (2 sticks), room temperature
1
cup packed brown sugar
1
teaspoon vanilla
2
large eggs
2 1/2
cups all-purpose flour
1 1/2
teaspoons baking soda
1/2
teaspoon salt
1
cup pecan or walnut halves

Steps

  • 1 Heat the oven to 350°F. In a 1-quart saucepan, heat 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until melted. Cool to room temperature, about 15 minutes, but do not allow chocolate to become firm. Meanwhile, cut the white chocolate baking bars into 1/4- to 1/2-inch chunks; set aside.
  • 2 In a large bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until light and fluffy. Beat in the eggs and melted chocolate until light and fluffy. With a wooden spoon, stir in the flour, baking soda and salt. Stir in the remaining 2 1/2 cups chocolate chips, the white chocolate chunks and pecan halves.
  • 3 For each cookie, spoon dough into a 1/4-cup dry-ingredient measuring cup and level off with a knife. On an ungreased cookie sheet, drop the dough about 2 inches apart.
  • 4 Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool on cookie sheet 2 minutes, then remove from cookie sheet to a cooling rack, using a turner. Cool cookie sheets between batches.
  • 1 Heat the oven to 350°F. In a 1-quart saucepan, heat 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until melted. Cool to room temperature, about 15 minutes, but do not allow chocolate to become firm. Meanwhile, cut the white chocolate baking bars into 1/4- to 1/2-inch chunks; set aside.
  • 2 In a large bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until light and fluffy. Beat in the eggs and melted chocolate until light and fluffy. With a wooden spoon, stir in the flour, baking soda and salt. Stir in the remaining 2 1/2 cups chocolate chips, the white chocolate chunks and pecan halves.
  • 3 For each cookie, spoon dough into a 1/4-cup dry-ingredient measuring cup and level off with a knife. On an ungreased cookie sheet, drop the dough about 2 inches apart.
  • 4 Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool on cookie sheet 2 minutes, then remove from cookie sheet to a cooling rack, using a turner. Cool cookie sheets between batches.

Expert Tips

electric mixer; cooling rack

Use 1 package (5 oz) milk chocolate candy bar, cut into 1/4- to 1/2-inch chunks, instead of the white chocolate baking bars.

To save time, use 1 cup white vanilla baking chips (from a 12-oz bag) instead of chopping the white chocolate baking bars.

Place the baking bar on a cutting board. Using a chef's knife, chop the bar into 1/4- to 1/2-inch chunks.

Spoon dough into a 1/4-cup dry-ingredient measuring cup and level off with a knife.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
380
% Daily Value
Total Fat
22g
34%
Saturated Fat
12g
58%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
200mg
8%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
10%
Protein
4g
4%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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