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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

2
cups  flour
2
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
2
 eggs
1
tsp.  vanilla
1
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate, melted, cooled slightly
9
oz.  BAKER'S White Chocolate, coarsely chopped
1
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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