WHITE CHOCOLATE CHUNK COOKIES
Mix it up and try these White Chocolate Chunk Cookies. Make them for your next gathering, for dessert or a bake sale and win all around. Enjoy the blend of white chocolate in the dough and dotted on each cookie for added white chocolate goodness.
Provided by My Food and Family
Categories Chocolate Recipes
Time 18m
Yield Makes about 2-1/2 dozen cookies or 30 servings, 1 cookie each.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Microwave 1 cup of the chocolate in microwavable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted; set aside. Mix flour, baking soda and salt until well blended; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Stir in melted chocolate. Gradually add flour mixture, beating until well blended. Stir in remaining chopped chocolate. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake 11 to 13 minutes or just until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 9 g, Protein 2 g
BAREFOOT CONTESSA'S CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Make and share this Barefoot Contessa's Chocolate White Chocolate Chunk Cookies recipe from Food.com.
Provided by Juenessa
Categories Drop Cookies
Time 35m
Yield 40-48 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and 2 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 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.
Nutrition Facts : Calories 203.3, Fat 10.6, SaturatedFat 6.4, Cholesterol 26.9, Sodium 97.6, Carbohydrate 26, Fiber 0.6, Sugar 20.4, Protein 2.3
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and 2 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 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.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
TRIPLE CHOCOLATE CHUNK COOKIES
A parade of semi-sweet and white chocolate chunks and chips inform each bite of these soft, slightly chewy chocolate cookies. They are elegant and work as nicely after dinner as they do packaged as a gift.
Provided by Food Network
Categories dessert
Time 15h
Yield about 5 dozen
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, cocoa powder, baking soda and salt in a large bowl. Mix the butter and sugars until combined. Add eggs, syrup and vanilla and beat to combine. Stir in the dry ingredients in batches until combined. Using a wooden spoon, stir the chocolate chunks and chips into the dough until well dispersed. Chill 30 minutes or overnight.
- Drop by rounded tablespoons (1 1/2-inch balls) onto parchment-lined sheet trays about 3 inches apart. Bake until lightly browned, 16 to 18 minutes. Cool on tray 3 minutes. Transfer to cooling racks and cool as long as you can resist.
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
FRUITY WHITE CHOCOLATE CHUNK COOKIES
Discover your new favorite cookies with this Fruity White Chocolate Chunk Cookies recipe! Dried apricots and cranberries team up with chopped macadamia nuts to make these white chocolate chunk cookies a chewy, nutty treat.
Provided by My Food and Family
Categories Nuts
Time 28m
Yield 36 servings, 1 cookie each
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Combine flour, salt and baking soda. Beat shortening and sugar in large bowl with mixer until light and fluffy. Add egg, milk, vanilla and coconut extract; mix well. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 11 to 13 min. or until lightly browned. Cool 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.7057 g, Sugar 0 g, Protein 1 g
TRIPLE CHOCOLATE CHUNK COOKIES
Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.
Provided by Josh Graham
Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
- Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
- Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
- Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
- Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 48 g, Cholesterol 41.5 mg, Fat 16.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.8 g, Sodium 310.2 mg, Sugar 34.2 g
WHITE CHOCOLATE COOKIES
Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream
Provided by Esther Clark
Categories Dessert
Time 22m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
- Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium
WHITE CHOCOLATE-CHUNK COOKIES
A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.
- Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.
- Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
WHITE CHOCOLATE COOKIES
Fixing desserts is my favorite kind of cooking. I usually make these cookies for Christmas-their pale-white adds a special touch to all the reds and greens. We-my husband, our daughter (6) and I-live on a real dirt road! I'm a full-time wife and mother. Our second child's due to join us in mid-January.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 264mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Rich chocolate dough studded with chunks of white chocolate and pecans is baked into scrumptious drop cookies for the ultimate homemade treat.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield Makes about 3-1/2 dozen cookies or 42 servings, 1 cookie each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate and pecans.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake 11 to 12 minutes or until cookies feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
IRRESISTIBLE CHEWY WHITE CHOCOLATE CHIP COOKIES
Soft, chewy, delicious, and EASY! These cookies will disappear as soon as they are taken out of the oven. The sweet flavor of the white chocolate chips is irresistible!
Provided by Kelsey1014
Categories Dessert
Time 23m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees.
- Cream together margarine and eggs until smooth. (Add the eggs 1 at a time.).
- Add the granulated sugar followed by the brown sugar.
- Add the flour 1 cup at a time.
- Add vanilla, salt and baking soda.
- Add the white chocolate chips 1 cup at a time.
- Bake in the oven for 12-13 minutes.
- They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets to let the cookies cool.
Nutrition Facts : Calories 1351.3, Fat 47.6, SaturatedFat 21, Cholesterol 110.9, Sodium 1068.5, Carbohydrate 214.2, Fiber 2.7, Sugar 141.7, Protein 18.1
GOOEY WHITE CHOCOLATE COOKIES
White chocolate cookies, yummy!
Provided by Kylemartin
Time 19m
Yield Makes 12 to 18
Number Of Ingredients 7
Steps:
- Pre heat oven 180C. Cream both sugars and butter together until fluffy.
- Add the egg to the creamed butter and sugars. And mix
- Sieve the flour and add the vanilla essence, chocolate chips and mix together until combined
- Roll into balls and place on a non greased proof paper on a baking tray. Bake for 9 minutes so they are still gooey and delicious. Cool on a wire rack
BAKER'S® ONE BOWL WHITE CHOCOLATE-CHOCOLATE CHUNK COOKIES
These jumbo dark chocolate drop cookies are laced with white chocolate chunks for a luscious treat.
Provided by My Food and Family
Categories Recipes
Time 29m
Yield Makes about 3 dozen cookies or 36 servings, 1 cookie each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in white chocolate.
- Drop scant 2 tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake 13 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
WHITE CHOCOLATE, CHOCOLATE COOKIES
The reverse Chocolate Chip cookie. Rich dark chocolate with white chocolate chips.
Provided by Amy
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 22 g, Cholesterol 26 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 87.1 mg, Sugar 15.7 g
WHITE CHOCOLATE CHUNK MACADAMIA COOKIES
Make and share this White Chocolate Chunk Macadamia Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 25m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
- Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
- Fold in the macadamias and chocolate.
- Drop by heaping tablespoonfuls onto greased baking sheets.
- Bake at 350° for 10-12 minutes or until undersides are lightly golden.
- Cool slightly before removing from cookie sheets.
Nutrition Facts : Calories 94.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 12.9, Sodium 79.6, Carbohydrate 10.4, Fiber 0.3, Sugar 7.2, Protein 1
MOCHA WHITE CHOCOLATE CHUNK COOKIES
Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.
Provided by Sarah-May
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
- Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
- Drop tablespoonfuls of dough onto the prepared baking sheets.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g
NUTTY WHITE CHOCOLATE CHUNK COOKIES
Make and share this Nutty White Chocolate Chunk Cookies recipe from Food.com.
Provided by Caryn
Categories Drop Cookies
Time 37m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside.
- In large bowl with an electric mixer blend brown sugar and white sugar at medium speed.
- Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
- Add eggs and vanilla, and beat at medium speed until light and fluffy.
- Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
- DO NOT OVERMIX!
- Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
- Bake 20-22 minutes or until edges just begin to turn golden brown.
- Use spatula to transfer cookies immediately to a cool, flat surface.
Nutrition Facts : Calories 160.1, Fat 8.6, SaturatedFat 4.1, Cholesterol 22, Sodium 79.6, Carbohydrate 19.4, Fiber 0.5, Sugar 13.1, Protein 1.9
HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES
A must try. The butter and brown sugar give the cookies a caramel-like taste that is pure heaven when paired with the apricots and white chocolate. Source: The Neighborhood Bakeshop by Jill Van Cleave
Provided by Debster
Categories Drop Cookies
Time 10m
Yield 26 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
- Beat in the egg and vanilla.
- Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
- Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
- Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
- Bake for 10 minutes, until the edges are lightly browned.
- Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.
Nutrition Facts : Calories 100.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.4, Sodium 55.4, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.2
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