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.
Zebra Chunk Cookies are for all-around chocolate lovers, because they are filled with both dark and white chocolate chunks (thus, the name "Zebra" Chunk Cookies). Dark (semi-sweet) chocolate has more of a bite to it that counters the sweetness of the cookie dough. The white chocolate (made from cocoa
butter rather than cocoa solids like dark chocolate) is sweeter than the dark chocolate, so it counters the dark chocolate, making each bite into this cookie a surprise. The cookie dough in this recipe is different from the Chocolate Chip Cookie recipe found on Love That Food not only due to the subtle difference in the cookie dough flavor, but also because it is slightly crispier outside (yet still chewy on the inside). Both cookie recipes are delicious, but each offers its own unique tasting experience. For those who prefer only dark or only white chocolate, you can simply use only your favorite chocolate with this recipe. To counter the sweetness, those who enjoy nuts in their cookie can also add 1/2 - 1 cup coarsely chopped macadamia nuts. The Zebra cookie recipe calls for larger cookies (cookies in photo are about 3 1/4 inches in diameter). This is to allow enough dough to accommodate enough the chocolate chunks per each cookie. You might want to try both chocolate chip cookie recipes and see which of the two is your favorite!
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.
