Recipes

Dark and White Chocolate Chunk Cookies

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Dark and White Chocolate Chunk Cookies

Dark and White Chocolate Chunk Cookies

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - OXO Good Grips 8-Inch Nonstick Cooling Rack

  • - Rubber Spatula by OXO

  • - AmazonBasics Silicone Baking Mat (16 x 12 inches)

  • - Cuisinart 8-Cup Food Processor with Luggage Case

  • - OXO Good Grips Measuring Spoons (Set)

  • - Oxo Whisk Set

  • - Digital Kitchen Scale by OXO (100g)

  • - AmazonBasics Countertop Meat Tenderizer with Rolled Edge Blades & Slide-Out Storage Bottom

  • - Silpat Bake Mat by OXO

Ingredients

  • 2 2/3 cups bittersweet or semisweet chocolate chips, divided

  • 1/4 cup (1/2 stick) unsalted butter

  • 2 large eggs

  • 1/2 cup (packed) golden brown sugar

  • 2 teaspoons vanilla extract

  • 3/4 cup self-rising flour

  • 1/2 cup chopped crystallized ginger

  • 3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped

Instructions

1

Instruction 1

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir 2 cups chocolate chips 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. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
2

Instruction 2

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches 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.
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