They're thin and crispy, and they have oodles of chocolate in them. A dark chocolate batter with white chocolate chunks! 'Nuff said!


Except that I cheated and had these white chocolate chunks that were studded with macadamia brittle (leftovers from hubby's birthday sail) and they have been sitting in the freezer for a few days now waiting for inspiration. But please, don't let that stop you from making this recipe. Get a white chocolate bar with hazelnuts or cornflakes, both sold by Ritter Sport. Love their squares! And who's to say you can't use a dark chocolate bar? You are using a bar, right? Enough with those chips now. Seriously.


These cookies are a dream, it's not to sweet, only because we rely on the white chocolate for most of the sweetness, and there's a bit of crunch from the nuts and who doesn't love that? And they're decadent enough for dessert. At least, that's how we consumed most of them. For dessert!


I had all the ingredients out to come to room temp, and disappeared from the dining table after dinner while my S.O. was checking his mail and doing stuff online. Then when I brought these with a glass of milk in front of him, he was like 'Whoa? What? When?' Best dessert this week, at least for him. Cookies and milk are dessert for him. Yes, the way to a man's heart is really with chocolate chunk cookies. STG!


Towards the end of the batch I was a bit tired and just divvied up the batter to make 3 giant cookies, and that's when I spotted a jar of toasted pecans, which had 7 pecans exactly, and the add-on section of my pantry (where I keep chia, hemp hearts, and other random stuff that's good for you). And this is what came out of those last few seconds before I had to put the last tray into the oven. My kids called that one the Mercedes cookie ... LOL!

This recipe is adapted from Ina Garten's Chocolate White Chocolate Chunk Cookies, and makes 40 medium sized cookies.

Ingredients:
225 g (1/2 lb or 2 sticks) unsalted butter, at room temperature
90 g (scant 1/2 cup) light brown sugar
90 g (scant 1/2 cup) granulated sugar
3 eggs, at room temperature
2 tsp vanilla extract
80 g (2/3 cup) Dutch processed cocoa
250 g (2 cups) all purpose flour
1 tsp baking soda
1/2 tsp salt
680 g (1-1/2 lb) white chocolate chunks

Directions:
1. Preheat the oven to 175C or 350F and line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the dry ingredients: cocoa, flour, baking soda, and salt,

3. Cream the softened butter with the sugars until lightened in colour, about 4-5 minutes.
4. Add the eggs, one at a time, scraping down the sides to fully incorporate them.
5. Add the vanilla to the creamed mixture.

6. Reduce the speed of the mixer and fold in the dry ingredients. Alternatively, use a wooden spoon, mixing just enough until no flour streaks remain.
7. Finally, fold in the white chocolate chunks.

8. Using a cookie or ice cream scooper, drop balls of dough onto the baking sheet.
9. Lightly shape them into discs.
10. Bake for 15 minutes until just slightly underdone. This makes for softer cookies.
If you like them crispy, er ... who doesn't? Place them back into the oven when the oven is off (but still hot) and leave them in there for 20-30 minutes.
11. Cool on the sheet for 5 minutes, before transferring them to a cooling rack to cool completely.