12 Days of Sugar – Day 11
These White Chocolate Chunk Cinnamon Cookies are soft, tender, chewy and completely phenomenal! A hint of cinnamon and loaded with white chocolate chunks. . . they’re to die for!
Day 11 of my 12 Days of Sugar brings one of the most delicious cookies I’ve ever made and I have made a lot of cookies!).
You all know how much I love cookies. They are my life and I never, ever get tired of making or eating them. When I came across this White Chocolate Chunk Cinnamon Cookie recipe a few months ago, I knew in a split second from just looking at them they were going to be amazing!
I was 100% right.
There really aren’t any words to express how much I love these cookies.
The original name of these cookies is Britta’s White Chocolate Chip Cookies and there’s a great story behind them and how they came into existence. I am forever grateful that Britta and her college roommates wanted to make chocolate chip cookies one day.
I’m also thankful that Karen over at the Food Charlatan (one of my favorite food bloggers!) recreated these cookies and shared them. I made only a few very slight changes to this recipe and gave them a slightly different name, but Britta and Karen are getting all the credit here for these spectacular cookies!
The combination of white chocolate chunks and cinnamon in these cookies is just stellar! The cookies are soft, tender, chewy, lightly seasoned with cinnamon and loaded with chunks of white chocolate.
Lineup of ingredients:
- butter-flavored Crisco
- granulated sugar
- brown sugar
- whole wheat flour
- all-purpose flour
- teaspoons cinnamon
- baking soda
- kosher salt
- white chocolate bars
Looking at that list you might be turning your nose up at the fact that these cookies have shortening in them. Pleeeease don’t let that keep you from making these cookies! Yes we all love butter in cookies, it adds flavor, but shortening adds a texture to cookies that is perfection. I believe there is a time and a place for shortening to be in baked goods and this is one of those times!
Also, I love the addition of whole wheat flour, it also adds a texture that makes these cookies become the phenomenal cookies they are. The cinnamon is also another ingredient in these cookies that makes them unique and fabulous.
Can I use white baking chips instead of a white chocolate bar?
Usually I would say yes, but this time I’m going to have to say that would be a hard no! Nothing against white chocolate chips, but the white chocolate bar puts these cookies into a whole new category. The white chocolate chips will not melt well and give you the “pools” of melted chocolate in these cookies like a good quality chocolate bar will. Just trust me on this one and use a chocolate bar. You won’t regret it.Print
White Chocolate Chunk Cookies
- 3/4 cup salted butter softened
- 1/2 cup butter-flavored shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 16 ounces Premium Baking White Chocolate, roughly chopped and divided
- Preheat the oven to 350 degrees and line cookie sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer, beat butter and shortening for 2 minutes until smooth, scraping the sides as needed. Add granulated sugar and brown sugar and beat until light and fluffy (about 2 minutes).
- Add the eggs and vanilla and mix well.
- Add the whole wheat flour, all-purpose flour, cinnamon, baking soda, and kosher salt into the flour. Mix on medium-low until just combined (don’t overmix, there should still be a few streaks of flour).
- Add 12 ounces of white chocolate to the cookie dough and mix on low just until combined.
- Use a large cookie scoop to scoop dough balls that are about 1 and 1/2 to 2 inches across Place cookie dough balls on the prepared baking sheet with about 2 inches in between them.
- Bake the cookies at 350 for about 10-12 minutes, until the edges are a very light golden and the edges have set (they will look slightly underbaked in the center).
- Remove the cookies from the oven and use a spoon or small spatula to reshape the cookies by pushing the edges of the cookies toward the centers. While the cookies are still warm, press a few pieces of the the remaining 4 ounces of chopped white chocolate into the top of each cookie.
- Let sit for a couple minutes on the cookie sheet and then transfer to a cooling rack.
- Be sure and use good quality white chocolate. I use the Ghiradelli white chocolate bars.
Recipe Source: Adapted just slightly from The Food Charlatan
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