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?.

This holiday season, you might be thinking about adding a little extra spice to your life. So, try baking these buttery sweet holiday snickerdoodles to celebrate the season.

I love snickerdoodle cookies, and I wanted to create a cookie that was just right. So I decided on adding nutmeg and clove to the cinnamon sugar rolling mixture to give these some holiday flair. The spices add just a bit of a twist on this cookie classic.

If you are tired of pumpkin everything (see my pumpkin pie, pumpkin chocolate chip muffins, and pumpkin cream cheese rangoons), then maybe try this simple cookie makeover. With a mix of nutmeg and cloves, this snickerdoodle recipe gives you a tasty and unique flavor. From the smell of this dough to the flavor of the finished cookie, these cookies give your mouth a treat.

Try the perfect holiday nutmeg and clove snickerdoodles today! These are definitely the best holiday snickerdoodle cookies ever, and I am definitely not a biased reviewer.

What Are Snickerdoodles?

Seeming to hail from the New England area of the US, the exact origins of this cookie are unknown. Along with its unknown origins comes the mystery of its very name. It could be Germanic, could be a portmanteau of snicker and doodle, or it could just be a fun nonsense made-up name for a cookie.

I think it’s just utter nonsense for the fun of it.

Either way, snickerdoodle cookies are slightly modified sugar cookies that are rolled in a cinnamon-sugar mixture before baking. They’re placed on the baking sheet and cooked as balls, then bake into scrumptious round treats.

One of the most unique aspects of the snickerdoodle is the inclusion of cream of tartar in the baking mixture. When used in snickerdoodles, it lends a tangy flavor and also makes them more chewy.

To make these unique holiday snickerdoodles, we’ll include nutmeg and cloves along with the cinnamon.

What is Cream of Tartar?

With cream of tartar being such an integral ingredient in snickerdoodles, what even is it?

Before researching and making this recipe, I had no idea what cream of tartar was. Even though I have used it before in a few different recipes like my homemade whipped cream.

Cream of tartar is tartaric acid. It is actually a byproduct of fermenting wine. This ingredient is commonly used in a few baking applications – to stabilize eggs (especially in meringues) or cream, and to help prevent sugars from crystallizing.

It tends to come in smaller containers because recipes usually call for small quantities. It is a white powder that can have a faint lemon-lime scent since it is an acid. Find cream of tartar in the store with the dried herbs and spices or down the baking aisle.

So, why is cream of tartar used in snickerdoodles? This is one of the ingredients that is used to create the typical snickerdoodle. The acidity of the tartar creates a tangy flavor in the cookie. It also prevents the sugar from crystallizing and so creates a chewier texture.

Mixing the Dough

Mixing the dough for snickerdoodle cookies is very easy with the right tools. I highly recommend using a stand mixer to whip up these tasty treats. But everything can be stirred and mixed by hand. It may be able to count as your workout for the dough. So plan ahead.

Before you begin to mix the dough, preheat your oven to 375°F (190°C). That way it will be ready to go when the dough is finished. Start by mixing the flour, cream of tartar, baking soda, and salt together in a bowl. Then add the butter and sugar into your stand mixer bowl or a separate bowl if mixing by hand.

Cream together the butter and sugar until fully combined and it looks a little fluffy. Then add in the eggs and vanilla and mix them together. At this point, the dough will be a fairly wet mixture with lumps still visible. This is expected, so don’t try to overmix it into a super smooth consistency.

Now it’s time to add the flour mixture.

Empty the bowl of flour, cream of tartar, baking soda, and salt into the main mixing bowl and mix it until combined. This is the final mix and it should now be smooth cookie dough.

Rolling the Holiday Snickerdoodles

Let’s roll those cookies!

Snickerdoodles get their signature flavor and look from a mix of sugar and cinnamon. For our holiday snickerdoodles, we’ll be adding ground nutmeg and cloves to the mix as well.

And to get the spiced sugar onto the cookies we need to roll the snickerdoodle dough into balls and then roll it around in the sugar mixture. So, start by mixing together the sugar, cinnamon, cloves, and nutmeg. Get everything evenly distributed. I decided to mix it together on a plate since it would be easy to roll the dough around.

Now scoop and roll the dough into balls. Use a spoon or dedicated cookie scoop on the dough. They don’t need to be perfectly round, just a good shape for rolling around.

After rolling the dough into balls, take them one by one and place them in the sugar and spice mix. Roll the dough around so that it gets coated everywhere with the spiced sugar. You may want to roll them once, let them sit for a minute or so, and give them a second roll around to get them fully coated.

The more sugar coating, the better in my opinion.

Why Nutmeg and Clove?

I’ve always had a soft spot for cloves, I just love the way they smell. But I promise that isn’t the only reason I added them to this recipe. I swear.

Snickerdoodle cookies are typically made by rolling the dough in a mixture of cinnamon and sugar. And nothing else.

But I wanted to add a little more holiday flavor into the treats – hence the holiday snickerdoodles recipe. And it made sense because cinnamon is already a pretty popular spice to use around the holidays.

So, I started thinking of all the other spices used around the holidays and what might pair well with the cinnamon. And when you think of fall flavors, you think about pumpkin spice. The spices commonly used in pumpkin pie and the ubiquitous fall flavor that takes over every year.

Included in the typical pumpkin pie spices are cinnamon, nutmeg, and cloves. And so this combination was born and seemed perfect for these holiday snickerdoodles.

And the combination of all these spices is delicious. But don’t take my word for it, make the recipe and try it for yourself.

Baking Holiday Snickerdoodles

After mixing the dough and rolling it all in the flavored sugar, all that’s left is to bake the cookies.

And the main goal here is just to not burn them.

Place the rolled dough balls onto a greased baking sheet about two inches apart from each other. Then pop the tray into the preheated oven. If you’ve forgotten to preheat before mixing the dough, then preheat now and wait until the oven has come to temperature to start baking.

Preheating ensures the cookies will start to bake immediately upon going into the oven.

Bake them for 8 to 10 min. when checking on them, you’ll be looking for a golden color on the cookie itself. It can be a little difficult to distinguish and differentiate since the cookies were rolled in spiced sugar.

While baking the dough balls will flatten out into perfect cookies with amazing texture. Remove the cookies from the baking sheet to a wire cooling rack.

Then eat the cookies. Store them in an airtight container after about an hour to make sure they stay soft and fresh for as long as possible.

These snickerdoodles are delicious when served warm with a glass of milk. Just make sure you wait long enough for them to cool so that you don’t burn yourself on the delicious treats.

How did yours turn out?

I’d love to hear when you try these holiday snickerdoodles! 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.

Perfect Holiday Nutmeg and Clove Snickerdoodles

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

These soft, buttery, spicy cookies are full of clove and nutmeg flavor. Make a batch of holiday snickerdoodles to share with family and friends.

Ingredients

• 2 and 3/4 cups flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup butter

• 1 and 1/2 cups white sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup white sugar

• 1 and 1/2 teaspoon ground cinnamon

• 1 and 1/2 teaspoon ground cloves

• 1 and 1/2 teaspoon ground nutmeg

Directions

• Preheat the oven to 375°F (190°C)
• Mix together the flour, cream of tartar, baking soda, and salt in a medium bowl and set it to the side
• In a stand mixer, cream together the butter and 1 and 1/2 cups sugar until fully combined and a little fluffy looking
• Add the eggs and vanilla and mix together well
• While stirring with the stand mixer, pour in the flour mixture from step 2 and let it mix until fully combined and a soft dough has formed
• In a wide bowl or small plate, combine the remaining 1/3 cup sugar with the ground cinnamon, cloves, and nutmeg
• Use a small cookie scoop or spoon to scoop out the dough, roll it into a ball, roll it into the spiced sugar mixture, set them to the side for about a minute, and then roll it into the sugar mixture a second time for a thorough coating
• Place the rolled dough balls 2 inches apart on a greased baking sheet
• Put the baking sheet into the preheated oven and bake for 8 to 10 minutes
• Remove the baking sheet from the oven and place the cookies onto a wire cooling rack

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The post The Perfect Holiday Nutmeg and Clove Snickerdoodles appeared first on Do You Roux?.