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Dark and White Chocolate Chunk Cookies with Ginger

adapted from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Servings 84


  • 5 1/3 cups semi-sweet chocolate chips divided (I used Guittard)
  • 1/2 cup 8 Tablespoons unsalted butter, chopped
  • 4 large eggs
  • 1 cup light brown sugar lightly packed
  • 2 vanilla beans scraped
  • 1 1/2 cups self-rising flour
  • 1/2 teaspoon fine sea salt
  • 3/4 cup chopped crystallized ginger
  • 7 ounces white chocolate chips good quality--cheap ones don't have cocoa butter--I used Guittard


  • Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • In a large, microwavable mixing bowl, heat 4 cups of semi-sweet chocolate chips with the butter at 50% power in 30 second intervals, stirring in between, until melted. (It took about 3 minutes total in my microwave.)
  • Once melted, set aside for 10 minutes.
  • In the bowl of a stand mixer, beat eggs and brown sugar until well mixed.
  • Beat in the melted chocolate/butter and vanilla bean seeds.
  • Add the flour and sea salt, mixing until just incorporated.
  • Remove bowl from mixer and stir in ginger and remaining 1 1/3 cups semi-sweet chocolate chips, then let sit for 10 minutes.
  • Using a small cookie scoop, portion out the dough onto the cookie sheets, spacing 1 1/2-2 inches apart.
  • Press 4-6 white chocolate chips into each scoop of dough.
  • Bake for about 12 minutes, or until cookies are puffed up and slightly dry.
  • Leave on cookie sheet for 4 minutes before transferring to wire rack to cool completely.


This is a doubled version of the original recipe, slightly altered. The original said it made 2 dozen cookies; miraculously, I ended up with just under 7 dozen cookies when I doubled it.