Prepare to embark on a mouthwatering journey that will transform your baking game forever! These aren't just ordinary cookies - they're a decadent symphony of semisweet and white chocolate chunks nestled in a perfectly chewy, golden-brown base that will make your taste buds dance with joy. Whether you're a seasoned baker or a kitchen novice, these irresistible cookies promise to be your new obsession, delivering bakery-quality goodness right from your own oven.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chunks
- 1 cup white chocolate chunks
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and mix until fully combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in semisweet chocolate chunks and white chocolate chunks using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix dry ingredients just until combined to keep cookies tender and soft.
- Chill for Extra Flavor: For even more depth, refrigerate the dough for 30 minutes before baking.
- Size Consistency: Use a cookie scoop for uniform cookies that bake evenly.
- Watch Carefully: Remove cookies when edges are golden but centers look slightly underbaked for that coveted chewy texture.
- Cool Completely: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
