White and Dark Chocolate Chunk Cookies
Source of Recipe
From chef and author Wolfgang Puck
List of Ingredients
6 ounces bittersweet chocolate
4 ounces white chocolate
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract Recipe
1. Cut the chocolate into 1/4 to 1/2-inch pieces using a serrated knife. Sift together the flour, baking soda, and salt.
2. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until fluffy and pale yellow, about 2 minutes. Scrape down the sides of the bowl and the beater. Add the sugars and continue to beat until smooth, 1 to 2 minutes. Add the egg and the vanilla and beat on low speed to incorporate.
3. Gradually add the flour at low speed and beat just until incorporated. Add the chocolate chunks and beat or stir to incorporate them into the dough.
4. Place a piece of parchment paper or wax paper on your work surface. Using clean hands or a spatula, scoop up bits of the dough and form two logs about 2 inches in diameter on the parchment. Roll them up in the parchment, wrap the parchment in foil, and refrigerate for at least 2 hours and for as long as a week.
5. To bake, preheat the oven to 350°F with the rack on the lower setting. Line baking sheets with parchment. Cut the logs, using a serrated knife, into slices 1/4 to 1/3 of an inch thick. Place the cookies on the parchment-covered baking sheets about 1 inch apart. Bake 10 to 12 minutes, reversing the pans front to back halfway through. The cookies are done when they are brown around the edges and brown on the bottom. Remove from the oven and cool on racks, or just slide the parchment off onto a surface for the cookies to cool. Store airtight.
Makes about 5 dozen cookies
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