Desserts

Chocolate White Chocolate Chunk Cookies

Chocolate White Chocolate Chunk Cookies recipe

photo by:

kraft

Rich chocolate dough studded with chunks of white chocolate and pecans is baked into scrumptious drop cookies for the ultimate homemade treat.

time

prep:

15 min

total:

27 min

servings

total:

About 3-1/2 dozen cookies or 42 servings, 1 cookie each

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what you need

cups flour

tsp. CALUMET Baking Powder

1/4

tsp. salt

3/4

cup (1-1/2 sticks) butter or margarine, softened

1-1/2

cups firmly packed brown sugar

eggs

tsp. vanilla

squares BAKER'S Unsweetened Chocolate, melted, cooled slightly

1-1/2

pkg. (9 squares) BAKER'S White Chocolate, coarsely chopped

cup PLANTERS Chopped Pecans

Make It

PREHEAT oven to 350°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate and pecans.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 11 to 12 minutes or until cookies feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Kraft Kitchens Tips

Storage Know-How

Store in tightly covered container up to 1 week.

How to Freeze Cookies and Brownies

Get a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.

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funtimecool

posted:12/4/2006

These cookies were pretty good but didn't really have that deep chocolate taste that I like. I think the batter needs something more.

~luvs2cook~

posted:3/11/2006

OMG!!!THIS RECIPE WAS SOOOOOOO GOOD!I GAVE TO MY PARENTS AND THEY LOVED IT!!It kind of came out to be a brownie then a cookie but still realllllllllllly good!!!!I also forgot the pecans,but still really good.I would recommend this to any cookie or brownie lover.

a cook

posted:8/17/2005

I would use less white chocolate (kinda over powers the cookie) And next time will use walnuts instead of pecans (they did not have much flavor) But I will make these again!!!

a cook

posted:2/8/2005

keep making good recipes!

Flah8

posted:11/11/2004

I thought this cookie was outstanding and am adding it to those I make for Christmas. It has almost a cake-like texture. The cookies maintained their shape and never went flat.

a cook

posted:1/23/2004

a cook

posted:5/7/2003

My husband and children LOVE this receipe. I have altered it a little by using 1/2 semisweet or bittersweet chocolate and 1/2 unsweetened chocolate. This was because the first time I made it, we didn't have enough of the unsweetened chocolate to make the recipe. And we've been making it that way ever since.

sweetChocolate

posted:5/23/2002

this recipe is DELICOUS! i made it several times and they didn't even last 2 hours!