Chocolate White Chocolate Chunk Cookies

Chocolate White Chocolate Chunk Cookies- recipe by Ina Garten

Sorry to all my fellow bloggers whose blogs I haven’t been able to visit or emails I haven’t responded to. I’ve had house guests all week. Thank you so much for visiting my blog and for your encouraging comments. I really appreciate it.

I baked these cookies as a special treat for my guests and they were a hit! The double chocolate – rich dark cocoa and white chocolate chunks – make this an irresistible treat ! Chewy on the inside, crunchy and crisp on the outside. You can even create a tasty ice cream sandwich by simply sandwiching vanilla ice cream between two cookies with a drizzle of chocolate sauce.


  • 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 ( I used Pernigotti cocoa powder)
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 pounds good white chocolate coarsely chopped (I used Lindt white chocolate)


Preheat the oven to 350 degrees F.

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 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.

70 comments to Chocolate White Chocolate Chunk Cookies