So I know you’re probably think, wow, Emily sure has been making (and eating) a lot of cookies lately! But I have a very valid excuse. We’re going on another weekend getaway (which requires treats, right?) and our hostess is with child, and along with my meal assignment she specifically requested, and I quote: “and if you have any of your famous cookies--prego here thinks those sound soo good!” I wouldn’t want to offend the host, so I must deliver! Plus, it would be awfully mean to disappoint a pregnant lady.
I saw a recipe for Barefoot Contessa’s Chocolate Chocolate Chunk Cookies on my friend Jen’s blog. Jen isn’t a huge sweet lover (like I am) so when she puts up a cookie or dessert, I know it must be good! If you scroll down on the right side of her blog you'll see links to her favorite recipes. I highly recommend her rosemary popcorn.
Here are Jen’s notes: “Chocolate Chocolate Chunk Cookies: I am obsessed with this cookie and I am not even a chocolate lover. The recipe calls for white chocolate chunks, but my mom advised using Hershey’s Special Dark chocolate chips. Amazingly delicious!”
I decided to go for the best of both worlds and included white chocolate, Callebaut chocolate chips and of course a little sprinkle of fleur de sel on top.
Chocolate White Chocolate Chunk Cookies
• 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 soda
• 1 teaspoon kosher salt
• 1 1/2 pounds good white chocolate, coarsely chopped (or 1 lb. white and 1/2 lb. chocolate chips)
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 soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate (and chocolate chips).
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. Sprinkle fleur de sel on top. 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.