Barefoot Contessas Chocolate White Chocolate Chunk Cookies Recipes

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BAREFOOT CONTESSA'S CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES



Barefoot Contessa's Chocolate White Chocolate Chunk Cookies image

Make and share this Barefoot Contessa's Chocolate White Chocolate Chunk Cookies recipe from Food.com.

Provided by Juenessa

Categories     Drop Cookies

Time 35m

Yield 40-48 cookies

Number Of Ingredients 10

1/2 lb unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 lbs good white chocolate, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
  • Add the vanilla, then the eggs, 1 at a time, and mix well.
  • Add the cocoa and mix again.
  • Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.
  • Fold in the chopped white chocolate.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
  • Dampen your hands and flatten the dough slightly.
  • Bake for exactly 15 minutes (the cookies will seem underdone).
  • Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 203.3, Fat 10.6, SaturatedFat 6.4, Cholesterol 26.9, Sodium 97.6, Carbohydrate 26, Fiber 0.6, Sugar 20.4, Protein 2.3

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES



Chocolate White Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 40 to 48 cookies

Number Of Ingredients 11

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

BAREFOOT CONTESSA PB CHOC CHUNK COOKIES



Barefoot Contessa Pb Choc Chunk Cookies image

Make and share this Barefoot Contessa Pb Choc Chunk Cookies recipe from Food.com.

Provided by kellyltaylor

Categories     Dessert

Time 47m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/2 cups granulated sugar
3/4 cup light brown sugar
2 large eggs
1 cup smooth peanut butter
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups semisweet chocolate chunks
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Combine first 6 ingredients in a large bowl.
  • In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
  • Stir in chocolate.
  • Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.

Nutrition Facts : Calories 358, Fat 18.6, SaturatedFat 9.1, Cholesterol 38.5, Sodium 176.8, Carbohydrate 43.8, Fiber 2.3, Sugar 30.3, Protein 5.5

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