clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Chunk Cookies


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.