For some reason a few weeks ago I got a hankering for some white chocolate chunk cookies. I probably saw some and then subconsciously needed to eat some. Who knows. But I finally got around to it and came up with this recipe to satisfy my chocolatey sweet tooth.

These homemade white chocolate chunk cookies are absolutely delicious! They’re easy to make and they’ll get you hooked on this multi-chocolate treat. I must admit that I am not the biggest baker, so it feels like a triumph whenever it ends up working out. I felt the same when I made my buttermilk biscuit recipe.

Basically, take your average everyday chocolate chip cookies and turn them up to eleven. Add cocoa to the dough, and substitute some big white chocolate chunks for the regular chocolate chips. And then bam, you’ve got a delicious new cookie to taste.

So what are you waiting for? Go ahead and give these a try!

Equipment to Make White Chocolate Chunk Cookies

Making homemade treats is fun, but sometimes you need equipment that makes the process easier. Here are some tips on how to make delicious, homemade white chocolate chunk cookie dough. The good news is that this recipe doesn’t require any equipment out of the ordinary for a general cookie recipe.

Equipment for baking cookies is generally quite straightforward.

First, we need to have a stand mixer, a handheld electric mixer, or just a mixing bowl and spoon. I prefer the stand mixer. You can definitely mix this together by hand, but it is much easier to mix using one of the electric mixing options.

Second, you’ll need all of the general baking equipment like measuring cups, spatulas, baking/cookie sheets, and an oven.

And finally, you may want a cookie scoop. A cookie scoop works well for scooping out and getting similar-sized cookies. Similar sizes will bake similarly in the oven, which is helpful. But just any regular old spoon can also be used to scoop out cookie dough.

Quality Ingredients for White Chocolate Chunk Cookies

Cookies are one of the easiest desserts to make at home. Just mix the dough, drop them on the baking sheet, and heat them up. But, to make them the best cookies possible, be sure to choose quality ingredients.

For this recipe, I recommend focusing on quality white chocolate first and foremost. Then make sure to have good cocoa and vanilla.

White chocolate can be polarizing – but I think that mostly comes down to people having low-quality white chocolate. White chocolate doesn’t have any cocoa solids that lend chocolate its distinct color but should be made with cocoa butter. A lot of bad white chocolate is made of oils and imitation flavorings instead of actual cocoa butter.

Good quality white chocolate will be smooth and silky in texture with subtle flavors that’ll depend on the manufacturer. If it is truly made with cocoa butter, then ‘white’ chocolate will actually be more of an ivory or pale yellow color. I recommend these Callebaut white chocolate chunks for this recipe. But any quality white chocolate chunks or white chocolate chips will do.

On the opposite spectrum to white chocolate is 100% cocoa powder. Where white chocolate contains no cocoa solids, cocoa powder is just cocoa solids without any cocoa butter. There are a lot of amazing unsweetened cocoa powders out there, and, though they vary in quality, will all work in this recipe if they are 100% cocoa.

I have typically used Rodelle Baking Cocoa or Valrhona Cocoa Powder when baking or cooking.

And finally, for the vanilla be sure to use real vanilla extract and not imitation vanilla.

Method for Mixing the Dough

We’ll use the same method from many cookie recipes – cream butter and sugar, mix in the remaining wet ingredients, mix in dry ingredients, and then add in the white chocolate chunks.

First of all, you need to mix together the butter and both the brown and white sugar. Creaming the butter with the sugar helps the sugar distribute evenly and adds a bit more air to the final dough.

Next, add in the wet ingredients – eggs, vanilla extract, and milk. Mix everything together until just combined.

Now, mix together all of the dry ingredients except for the white chocolate chunks. Then add those ingredients into the mixing bowl and combine until a dough forms.

And lastly, it is time to add the white chocolate – whether chunks or chips – into the dough. Just add them in and get them as evenly distributed as possible.

Make sure that everything is getting evenly mixed throughout the whole process. My mixer tends to have a few spots that need to be scraped or moved into the mix a little to make sure it is fully combined.

Cookie Scooping

Some cookie recipes call for chilling dough before scooping and baking. But I’ve elected not to do that here. Don’t ask me why, it just didn’t feel right. Maybe I was impatient. You can try chilling the dough and then cooking it. If you do, let me know how it goes.

As mentioned in the equipment section, you can use a dedicated cookie scoop or just a regular spoon to scoop out these cookies. In my estimation, a dedicated cookie scoop makes it easier to get similar-sized cookies and usually makes it easier to eject the dough out onto the cookie sheet.

Scoop between 1 and 1/2 to 2 tablespoons worth of dough into evenly-sized cookies onto a greased baking sheet. Leave 2 to 3 inches of space between the cookies for them to spread out while baking.

Gently press down the top of each cookie so that it is no longer a domed shape and is a little bit flatter. I think this helps them cook better.

Now they’re ready to transfer the cookies into the oven.

White Chocolate Chunk Cookies in the Oven

Baking cookies is at the same time very fast and excruciatingly slow.

And it can go from underbaked to burnt in seemingly the blink of an eye.

We’ll start with the oven at the typical 350°F (175°C). This is a great temperature for baking the cookies, giving them time to get crispy on the outside and chewy on the inside.

Let them bake for 9 to 11 minutes until they no longer look doughy or wet.

Remove the cookies from the oven, but don’t immediately remove them from the pan.

Cooling the Cookies

It is tempting to eat the cookies immediately out of the oven. But that is dangerous. Your mouth will pay a price for such a lack of patience.

Plus, this recipe uses a somewhat unique method of baking and cooling.

Leave the cookies on the baking sheet for 2 to 3 minutes after removing them from the oven. This will keep a little more heat on the bottom and help it crisp up nicely.

Gently remove the cookies from the baking sheet to a cooling rack or a plate. The cooling rack will help them get down to safe eating temperatures quickly because it allows for airflow on nearly all outside surface areas of the cookies.

And, once they’re cooled enough to handle, they’re ready to eat! Try eating them with milk or ice cream for an extra-delicious pairing.

Fresh Is Best

I must admit that these cookies are at their best when fresh. Most baked goods are in general, but this is doubly true for these cookies.

When these come out of the oven and cool, they’ll have a crunchy exterior and chewy interior.

When I tried storing them and eating them later they were much less impressive and lost a lot of what made them uniquely scrumptious cookies. So it is important to have them the same day they’re baked.

If you don’t plan on eating all of them at once, I recommend only baking the ones you will eat that same day. Then save the cookie dough in an airtight container in the fridge.

Just remove the dough from the fridge about 30 minutes before you plan to scoop and bake them. With this method, you’ll always have the freshest, tastiest cookies possible.

So, what are you waiting for? Start making some tasty cookies right away!

How did yours turn out?

I’d love to hear when you try out making white chocolate chunk cookies! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Homemade White Chocolate Chunk Cookies

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

28

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Crunchy, delicious two-chocolate cookies to satisfy any sweet tooth. Homemade white chocolate chunk cookies make the perfect treat for holiday celebrations.

Ingredients

• 1 cup softened butter

• 1/2 cup sugar

• 3/4 cup brown sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 tablespoon milk

• 1 3/4 cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups white chocolate chunks

Directions

• Preheat oven to 350°F (175°C)
• Cream together the butter and both the brown and white sugars in a mixing bowl, stand mixer, or hand mixer until slightly fluffy
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined
• Mix the eggs, vanilla, and milk into the creamed sugar mixture until just combined
• Add the whisked flour mixture to the wet mixture and mix until a soft dough forms
• Mix in white chocolate chunks until evenly distributed, it may be helpful to hand-mix for this stage to get the best results
• Scoop and portion out about 1.5 to 2 tablespoons of dough onto a greased or parchment-lined baking sheet with 2 to 3 inches of space between cookies
• Place the baking sheet into the oven and bake for 9 to 11 minutes
• Remove the cookies from the oven, let the cookies sit on the hot pan for 2 to 3 minutes, and then remove them to a cooling rack

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The post Easy & Delicious Homemade White Chocolate Chunk Cookies appeared first on Do You Roux?.

I did not really know what the classic dinner rolls looked like for a while. Because we always had these rolls my mom would make that are kind of tied knots of dough. Almost like a combo dinner roll and garlic knot. Minus the garlic. But this is definitely the best dinner rolls recipe.

I reached out to my mom to ask about the rolls, how she came about the recipe, and all of its detailed history.

It all started with a recipe she found in a Better Homes and Gardens cookbook. That original recipe was for orange bowknots and you can find a version of it on the Better Homes and Gardens site. Mom appreciated that they were a sweeter roll, but she often left out the orange and most of the time left out the cardamom – which the recipe I linked to doesn’t even reference.

Comparing the version currently on their site, to my mom’s notes on how she changed and adapted the recipe over the years, to the final recipe that she passed on to me, it is clear that recipes change and adapt all of the time. For one, mom’s version is basically a double-batch of the original. Because we really liked these rolls growing up.

They always disappeared soon after being baked. The rolls were so pillowy-soft and delicious that I would grab one from the counter as I rolled through the kitchen and eat it plain as a snack.

Dinner Rolls Process

So, let’s get into the nitty gritty details on how to actually make these rolls. I have a few photo series showing the different stages and what to expect.

To make the dough, begin by combining all of the wet ingredients with all of the dry ones except flour (photo 1). Then mix in the flour until it comes together in the right consistency (photo 2). Once the dough is together, knead it, form it into a ball, and move it to a greased bowl (photo 3). Loosely cover it so that it can rise. The dough rises for a little over an hour until it has at least doubled (photo 4). Rise time will depend upon how warm your kitchen is.

When the dough has doubled, you are ready to move on to forming the rolls. Roll it out onto a lightly floured surface and then cut it into 1 inch thick strips that are 6 to 7 inches long.

For tying the rolls, think about tying your shoes, just without a bow. Take a strip of dough and hold one edge in each hand about 1/2 inch from the edge (photo 1). Use your right hand to wrap the dough around the strip in your left hand (photos 2 & 3). Push the dough through the hole you’ve created by turning and wrapping (photo 4). Pull the dough the rest of the way through the hole (photo 5). Adjust both ends of the roll until you’re satisfied with its look (photo 6) before placing it on the pan for the second rise.

With the rolls all tied, place them on your baking sheet with a few inches between each one. I usually fit 6 rolls on a 9″ by 13″ sheet. Let them rest 15 to 20 minutes for the second rise. Then they’re ready to bake in the oven until that perfect golden-brown.

Pairs Well With…

These are amazing when eaten plain. But they also complement a lot of other dishes well. I especially love these rolls with soup. They easily soak up any soup, sauce, or dressing. Trust me, you’ll end up with clean plates after any meal you make along with this dinner rolls recipe.

• Ham and Dill Potato Cream Cheese Soup – My personal favorite recommended pairing
• Rodda Family Christmas Lasagna
• Thanksgiving sage-roasted turkey and simple turkey gravy

Mom’s Dinner Rolls

Course: SidesDifficulty: Moderate

Servings

12

servings

Prep time

30

minutes

Cooking time

15

minutes

Rise Time

1

hour 

15

minutes

Total time

2

hours 

The perfect golden-brown roll accompaniment to almost any dinner, makes about 24 rolls

Ingredients

• 1/2 ounce (2 of the 1/4 ounce packets) instant yeast

• 2/3 cup sugar

• 2 teaspoons salt

• 1/2 cup water

• 1 cup oil

• 2 cups evaporated milk

• 8 to 9 cups bread flour (all-purpose can substitute)

• 4 eggs

Directions

• Combine the yeast, sugar, and salt in a large mixing bowl
• Stir together the water, oil, and evaporated milk and then heat it in the microwave 30 seconds at a time until just warm (about 90 seconds)
• Mix the water, oil, and evaporated milk into the bowl with yeast, sugar, and salt
• Stir in two cups of the flour
• Add the eggs one at a time and mix thoroughly
• Mix in remaining flour, 2 cups at a time until it comes together in a slightly sticky dough
• Knead the dough by hand for 5 to 7 minutes and then form it into a ball
• Place the dough ball in a large greased bowl and let it rise until it has just over doubled, 1 to 1.5 hours
• Towards the end of the rise, preheat your oven to 350°F (175°C)
• Place the dough on a lightly floured surface
• Roll out the dough to 1/4 inch thick and then cut into 1 inch by 6 to 7 inch strips
• Tie the strips into knots and place them on a baking sheet
• Let the rolls rise 15 to 20 minutes
• Bake until golden-brown, about 12 to 15 minutes

Notes

• Rise time will depend on how warm your kitchen is

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