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Dark and White Chocolate Chunk Cookies Recipe

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This recipe for Dark and White Chocolate Chunk Cookies is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/4 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 oz bittersweet chocolate, chopped into 1/4 inch pieces
4 oz white chocolate, chopped into 1/4 inch pieces
** optional: 1/2 cup chopped walnuts
Directions:
Directions:
Preheat the oven to 350º F. Lightly grease 2 baking sheets.

In a large bowl, using an electric mixer set at high, cream together the butter and both sugars until smooth and fluffy. Add the egg and vanilla and beat until smooth.

In a small bowl, whisk together the flour, baking soda, and salt. With the mixer set at medium, beat in the flour mixture until just blended. Stir in both kinds of chocolate chunks, and the nuts if desired.

Drop about 1 1/2 tablespoonfuls of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until browned around the edges. Set the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies to the racks to cool completely. Store in an airtight container for up to 3 days.

Makes about 1 1/2 dozen cookies.
Personal Notes:
Personal Notes:
Recipe from "The Best of Chocolate" by Mary Goodbody & Brooke Dojny.

My Dad bought my Mom this cookbook because she loves making things with chocolate and he loves eating them. She made these cookies for my Grandma who loves them. Now we always make them for Grandma when we go see her and she shares some with us!

 

 

 

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