Mmm, these were good! Batter was awesome, coming out of the oven and cooled I was worried they were too hard, but after a day in an airtight container with a piece of bread – these rocked for days to come. (We enjoyed them during our trip to cabin with the Pender peeps!)

I didn’t follow the recipe exactly. Instead of 1.5 pounds good white chocolate, I used 1 bag of Nestle’s white chocolate chips. Then I added 1/2 a bag of mini chocolate chips.

Chocolate White Chocolate Chunk Cookies
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Recipe By: Food Network, Barefoot Contessa 2001
Serving Size: 48

Ingredients:

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra large eggs, at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1.5 pounds good white chocolate, coarsely chopped

Directions:

Preheat the oven to 350.

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 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 1.75″ ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly.