Is there anyone who doesn’t love cookies? I admit I might be one of those people who tend to eat one…then two…then three. Despite my love of cookies, I used to be horrible at making them. They were flat, crunchy, and kind of like snacking on cardboard. Poorly flavored cardboard.
Then I bought a book. One single book about cookies. Now I make the best cookies you will ever taste. They’re flavorful. They’re moist and soft. That they’re decadent goes without saying. This recipe is a slight adjustment from that book.
I’ve also included some tips on how to make perfect cookies. (The parchment paper and when to pull them out of the oven are particularly important!
So, without further ado: (drumroll): perfect black and white chocolate chunk cookies!
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This book is fabulous! Seriously…if I recommended a single book for baking, it would be this one.
• It’s not just recipes. It has an entire section on ingredients in cookies, what they do, and how/if to make adjustments. I’ve transferred these tips to other baking. (For example, my fabulous “Homemade White Bread” uses butter and shortening because they have different effects).
• It has a tip sections. (Are you using the right cookie sheets? How long are you cooling before moving? Etc.)
• And the recipes are fabulous! I’ve tried four in the book…3 were more fabulous than any cookies I’ve ever eaten. The fourth was good, just not to our taste.
Tips for the Perfect Cookie:
- Use flat cookie sheets. NOT the sheets with the 1″ lip on the side (technically called jelly-roll pans). This will affect air flow and how the cookies bake.
- Know how to measure ingredients. See “How to Measure Ingredients Accurately” post. Cookies are a delicate substance. Flour in particular needs to be measured via the correct method.
- Use parchment paper. Trust me. It makes it very easy to slide them right off the pan after cooking (no trying to lift them with a spatula). This means you can:
- Pull out the cookies before you think they’re done. They’ll still be soft and look a little underdone. Since they’re on parchment paper, you can slide them on the cooling rack without having them fall apart.
- Follow the ingredients exactly on this recipe. Don’t try to substitute margarine or a sugar substitute for the sugar. Cookies are delicate and every substitution has dramatic results on the final result.
- Cook one sheet at a time.
Perfect Black and White Chocolate Chunk Cookies
- 2 & 1/3 C. all-purpose flour
- 1 pkg instant chocolate pudding 3.4 oz
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 C unsalted butter softened/room temp
- 1/2 C butter-flavored shortening
- 1 C dark brown sugar
- 1/4 C granulated white sugar
- 2 eggs
- 1 & 1/2 tsp. vanilla extract
- 2 C white chocolate chopped
- 3/4 C unsalted macadamia nuts chopped
- Mise en place (always!). Pre-heat oven to 375°.
- In a large bowl, whisk together dry ingredients (flour, pudding mix, baking powder, baking soda, and salt).
- In a large bowl (or stand mixer), mix/whip butter, shortening, brown sugar, and white sugar. Beat until light and fluffy: 2-3 minutes.
- Scrape down bowl. Add eggs one at a time, beating well after each addition.
- Scrape down bowl. Add vanilla extract.
- On low speed, mix in dry ingredients 1/3 cup at a time. Mix each addition until just blended in. Continue until all dry ingredients are mixed in.
- Scrape down bowl. Fold in white chocolate chunks and macadamia nuts.
- Prep cookie sheets: place parchment paper over surface. Drop large tablespoons of cookie dough on sheet, leaving room between cookies to expand.
- Bake (one sheet at a time) 8 to 10 minutes. (If needs more time, cook 2 additional minutes TOPS). Cookies are pulled out of oven while they still look underdone.
- Slide parchment paper- with cookies on it- onto cooling rack. Allow cookies to cool for 5 minutes, then transfer from parchment paper to another cooling rack and cool completely.
• I usually use two cookie pans and rotate them in the oven. This allows one to cool completely before the other one is done.