Zebra Chunk Cookies
Yield: About 26 cookies
Cook Time: 10-15 minutes
Tips: If you prefer a cookie with only one type of chocolate (dark, milk or white), you can use only that type of chocolate with this recipe.
Suggestion: If you like nuts, you can add 1/2 - 1 cup of coarsely chopped macadamia nuts to this recipe.
Ingredients
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature
- 2/3 cup white sugar
- 2/3 cup firmly packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup dark (semi-sweet) or milk chocolate chunks (see recipe for more info)
- 1 cup white chocolate chunks (see recipe for more info)
(Note: See "Tips" if you want to add macadamia nuts)
Directions
Preheat oven to 350° F.
In a medium mixing bowl, whisk together flour, soda and salt. Set aside.
In an electric mixer bowl, combine butter, white sugar, brown sugar and vanilla, and mix on medium until smooth. Add egg and egg yolk, and mix again just until fully blended. Turn speed to low and gradually add flour mixture to butter and sugar mixture, mixing until fully incorporated.
Tip for chocolate chunks: You can often find chocolate chunks pre-packaged in stores. You can also easily create chocolate chunks: Simply pour chocolate chips (1 cup for each type of chocolate) into separate microwaveable bowls (one bowl if using only one type of chocolate), microwave on high for 30 seconds; remove and stir, then cook again for another 30 seconds and stir again (repeat process if necessary until fully melted). Scoop the melted chocolate chips onto a cookie sheet and spread into separate 1/2-inch thick circles (or one large circle if using one type of chocolate). Place in refrigerator until firm (about 1/2 hour or more), then remove and chop into chunks with a large knife.
Remove bowl from electric mixer and manually stir in the chocolate chunks (and nuts if you are using them). Form into 1 1/2-inch balls, trying to have an even balance of the dark and white chocolates (and nuts if you are using them) in each ball (unless you are only using one type of chocolate). Place 6 balls on each cookie sheet and bake for 12-15 minutes, or until cookies begin to turn a light golden brown. Allow to sit on cookie sheets for about 30 seconds to 1 minute, then transfer to a cooling rack to fully cool.
In a medium mixing bowl, whisk together flour, soda and salt. Set aside.
In an electric mixer bowl, combine butter, white sugar, brown sugar and vanilla, and mix on medium until smooth. Add egg and egg yolk, and mix again just until fully blended. Turn speed to low and gradually add flour mixture to butter and sugar mixture, mixing until fully incorporated.
Tip for chocolate chunks: You can often find chocolate chunks pre-packaged in stores. You can also easily create chocolate chunks: Simply pour chocolate chips (1 cup for each type of chocolate) into separate microwaveable bowls (one bowl if using only one type of chocolate), microwave on high for 30 seconds; remove and stir, then cook again for another 30 seconds and stir again (repeat process if necessary until fully melted). Scoop the melted chocolate chips onto a cookie sheet and spread into separate 1/2-inch thick circles (or one large circle if using one type of chocolate). Place in refrigerator until firm (about 1/2 hour or more), then remove and chop into chunks with a large knife.
Remove bowl from electric mixer and manually stir in the chocolate chunks (and nuts if you are using them). Form into 1 1/2-inch balls, trying to have an even balance of the dark and white chocolates (and nuts if you are using them) in each ball (unless you are only using one type of chocolate). Place 6 balls on each cookie sheet and bake for 12-15 minutes, or until cookies begin to turn a light golden brown. Allow to sit on cookie sheets for about 30 seconds to 1 minute, then transfer to a cooling rack to fully cool.