Last updated on May 1st, 2023 at 10:48 am
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.
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.
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 CookiesCourse: DessertDifficulty: Easy
Crunchy, delicious two-chocolate cookies to satisfy any sweet tooth. Homemade white chocolate chunk cookies make the perfect treat for holiday celebrations.
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
- 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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