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White Chocolate Chunk Cookies

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5 from 1 review


Units Scale
  • 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


  1. Preheat the oven to 350 degrees and line cookie sheets with parchment paper or a silicone mat.
  2. 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).
  3. Add the eggs and vanilla and mix well.
  4. 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).
  5. Add 12 ounces of white chocolate to the cookie dough and mix on low just until combined. 
  6. 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. 
  7. 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).
  8. 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.
  9. 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.