After a party several months ago, I froze the half-dozen leftover chocolate chunk cookies for some future, unknown yet entirely foreseeable occasion when I’d feel like a intravenous shot of fudge. And then promptly forgot about them. I caught glimpses of them every now and then, like when I went rummaging in the freezer for some ice cream or coffee beans, but never thought of, you know, taking them out for a snack. Unthinkably, it seems, I’d forgotten that they were the best chocolate cookie I’ve ever had.
That changed this week. And I’m sorry, I know I swore off complaints about the weather, but I have to break: it’s the past seven days of gray skies, forty-degrees, and near-daily rain showers that drove me to the chocolate. Does anyone else feel cheated out of spring? True, our daffodils are very pretty. True, this month brought a couple truly springlike days, days when grilling felt slightly daring in the chilly-warm weather but the birds were singing. But otherwise, it’s felt like a warmed-over continuation of winter; it doesn’t have that lively spring air, the feel of awakening.
Long story short, it was a dreary Monday afternoon, I was yawning by four o’clock, I made myself a coffee and with the thought, Might as well do tea time right, pulled the cookie bag out of the freezer and blitzed one (okay, two) in the microwave for twenty seconds. I’ve kept it up every day since. I’m a creature of habit, especially habits with three kinds of chocolate.
Here’s the deal with these cookies. You melt together some butter and chocolate chips, and to this add all the usual ingredients — eggs, sugar, flour, vanilla extract. The key difference, of course, is that the foundation, the batter, is already quite chocolatey. Then you stir in the rest of the chocolate chips, so you get those delicious pockets of melted chips throughout the cookie when it’s fresh from the oven (or microwave). AND you top it with chunks of white chocolate. They are fabulous. They even make me perversely grateful for the dismal weather that drove me to them.
Dark and White Chocolate Chunk Cookies
(Bon Appetit Desserts)
N.B. The original recipe calls for half a cup of chopped crystallized ginger. I didn’t include it the first time because I didn’t have any on hand, and in times afterward I wasn’t interested in tampering with perfection. But I imagine the spicy heat of crystallized ginger would make a very interesting, grown-up addition. If you are intrepid enough to try, report back!
Makes about 2 dozen
- 2 2/3 cup bittersweet or semisweet chocolate chips, divided
- 1/4 cup (1/2 stick) unsalted butter
- 2 large eggs
- 1/2 cup (packed) light brown sugar
- 2 tsp vanilla
- 3/4 cup self-rising flour*
- 1/2 cup chopped crystallized ginger (optional, see head notes)
- 3 1/2 oz high-quality white chocolate, coarsely chopped
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Stir 2 cups chocolate chips and butter in a small saucepan over low heat until melted. Alternatively, place in a microwave safe bowl and melt in the microwave, stirring every 30 seconds, until just melted together. Cool 10 minutes.
Beat eggs and brown sugar in a large bowl until well blended. Beat in melted chocolate mixture, then vanilla, then flour. Stir in ginger, if using, and remaining 2/3 cup chocolate chips. Let stand 10 minutes.
Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets, spacing cookies 1 1/2 to 2 inches apart. Press white chocolate pieces into tops of cookies. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool thoroughly.
*To make self-rising flour, sift or stir together 1 cup all purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a small bowl. Measure from this.