Still looking for an easy idea for a knockout addition to your New Year’s dessert roundup? Cookies are always a sure bet! These cookies are diminutive in size at only about 2-inches across but pack a heady punch of chocolate flavor.
The cookies are loaded with chunks of hand chopped dark, bittersweet chocolate and balanced out with more hand chopped chunks of white chocolate for a special flair. The dough is best made ahead of time and chilled for a couple of hours or even up to a week before baking. Once it has been chilled it is sliced and baked, making it easy to pop them in the oven just before your celebration. Your party will be remembered for bringing out cookies with that freshly baked, warm from the oven decadence that no one can resist.
Another bonus is that the recipe yields a more than generous amount of small cookies, perfect for entertaining, or you can even stash a log of dough in your freezer for a later date. The dough is also made much like a regular chocolate chip cookie so if rolling the dough into logs isn’t for you you can easily make these the cookies by the good old fashioned ‘scoop’ and drop method.
White and Dark Chocolate Chunk Cookies
Makes approximately 6 dozen 2-inch cookies
6 oz bittersweet chocolate, cut into 1/4-inch chunks
4 oz white chocolate, cut into 1/4-inch chunks
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon sea salt
8 tablespoons (1 stick unsalted butter, cold, cut into tablespoons)
1/2 cup sugar
1/3 cup packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
Note: This dough needs to chill in the refrigerator for at least 2 hours and up to one week, so plan ahead.
In a medium sized bowl whisk together the flour, baking soda and salt. Set aside. In the bowl of a standing mixer with paddle attachment, cream the butter pieces, still a bit cold, until fluffy and pale yellow, about 2 minutes. Scrape down the sides of the bowl and paddle and add the sugars while continuing to beat until smooth, another 2 minutes. Add the egg and vanilla on low till combined. Still on low, gradually add the flour mixture and beat until just incorporated. Add the chocolate chunks and mix them into the dough.
Place a piece of parchment paper or wax paper on a clean work surface. Use a spatula or scoop to scoop out one half of the dough. Form it into a log about 2-inches in diameter. Roll the log in the paper, then roll that in plastic wrap or foil. Repeat with the second half of the dough on another piece of parchment or wax paper. Wrap the logs tightly and refrigerate for at least 2 hours or up to one week. You can also stash the dough in your freezer for up to a month (just allow to thaw slightly before trying to slice and bake).
If you prefer, once the dough has been mixed you can simply cover it tightly with plastic wrap in a bowl and chill for at least 2 hours and up to 1 week. Scoop small cookie dough balls (about 1 1/2-inch in diameter) onto your baking sheet when ready to bake.
To bake the cookies, preheat the oven to 350 degrees F with a rack in the lower portion of the oven. Line a baking sheet with parchment. Cut the logs, using a serrated knife, into 1/4 to 1/3-inch thick slices. Place the cookies on the prepared baking sheet about 1 inch apart. If the slices come apart a bit when you are slicing them, just press the dough bake into a ‘slice’ shape (not into a ball, unless you are baking them by the drop method). Bake the cookies for 10 to 12 minutes. They are done when they are golden around the edges and bottom. Remove the cookies from the oven and cool on racks. Store in an airtight container.