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Chocolate White Chocolate Chunk Cookies Recipe

Chocolate White Chocolate Chunk Cookies

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 11-20 of 164

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  • on December 25, 2011

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    These were pretty good. I modified the recipe a bit. I halved the ingredients and instead of using regular cocoa powder, I used half cocoa powder and half dark chocolate cocoa powder and some white chocolate chips, semi-sweet chips and dark chocolate chips. Mine came out kinda flat and were became crunchy - and I cooked for 10-12 minutes. Any tips?

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  • on December 09, 2011

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    These are delicious. I didn't make any alterations to the recipe other than baking them for 10 minutes I could smell them and knew they would burn if baked for 15 minutes. I will make these again.

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  • on September 23, 2011

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    I made these cookies as a gift along with Nestle Tollhouse. Now before you roll your eyes... My dear Ina, these cookies were overly dry in comparison. I loved that the dough was not overly sweet, which emphasized the wholesome goodness of the sweet white chocolate bits. Next time, I think I should cut down the flour- to make up for the extra added dry ingredient of cocoa. (Nestle asks 2 1/4 C flour, where as this one had 2 C flour & 2/3 cocoa What do y'all think?

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  • on August 06, 2011

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    After reading the reviews regarding the missing baking powder I felt it important to check this online recipe against the original recipe in Ina's Parties! cookbook. The online recipe given here is identical to the version in her book written in 2001. In the wonderful cookies found in her book, she uses only baking soda.

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  • on February 24, 2011

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    I got great reviews on these cookies and I used cheap products - hershey unsweetened cocoa and white chocolate chips. I personally thought something was missing. Next time I will try it with really great products. I have to say, though, that this cookie would be PERFECT for an ICE CREAM SANDWICH, which is how she intends them to be used.

    My cookies were done in 11 minutes on the rack above the middle of the oven. They were perfectly soft/firm not crunchy. 15 minutes burned them crisp (but I still ate them!. I used 2 large eggs + 1 eggwhite, so that may be why.

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  • on February 23, 2011

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    Husband LOVES them, but would prefer just bitter sweet chocolate and no white chocolate. I did a mixture of both. Very sticky batter, but I dipped my scoop into powdered sugar to help it work easier. Very easy, and yummy recipe! I also added 1 tsp of baking powder as suggested by another user.

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  • on February 22, 2011

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    Great cookie! I used Kosher salt (can't remember if the recipe calls for it but the balance of the salt and super-sweet white chocolate is delish!

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  • on February 20, 2011

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    We love them.The cookies are great.And the good thing about them are the cookie dough freezes really good.If you like them a little chewy, knock down the cooking time by 2 minutes. They will be great!

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  • on January 23, 2011

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    I used semi sweet chocolate chunks instead of white chocolate and it still tasted fine. The dough was easy to handle as long as you kept your hands damp but the cookies themselves were very hard. I tried taking down the baking time but they still weren't very soft or chewy. Overall though they were very yummy :

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  • on January 12, 2011

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    This is a very tasty recipe. The basic cookie dough is quite versatile and can handle variations nicely. Not having sufficient quantity of any one chocolate I threw in Lindt white chocolate along with Ghirardelli and Callebaut dark chocolate bits. The combination of tastes worked better than I expected. The recipe calls for a baking time of exactly 15 minutes which was too long for my oven. I needed to reduce it in order to achieve a crispy outside and chewy interior.

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