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What a combination… So yummy! So for all you white chocolate lovers out there… what could be better than that…. Nothing!

One of the key ingredients for this recipe is getting really good quality white chocolate… this one is superb!

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment, if you do not have a paddle attachment just use the regular mixer on hand.

This is what happens when the butter and sugars are combined.

Add the vanilla, then the eggs, 1 at a time, and mix well.

Add the cocoa and mix again.

Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.

Chop up great quality white chocolate… and try not to snack on them.

Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.

Dampen your hands and flatten the dough slightly.

Bake for exactly 15 minutes (the cookies will seem underdone).

Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Try not to touch…. let them cool!!!!

So Yummy!!!!!!!!!

All you need now is a large glass of cold milk. Yummmmmmmmmmmmmmmmmmmm.

Chocolate White Chocolate Chunk Cookies
(adapted from Barefoot Contessa)

* 1/2 pound unsalted butte,r at room temperature
* 1 cup light brown sugar, packed
* 1 cup granulated sugar
* 2 teaspoons pure vanilla extract
* 2 extra-large eggs at room temperature
* 2/3 cup good unsweetened cocoa
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon kosher salt
* 1 1/2 pounds good white chocolate, coarsely chopped

Preheat the oven to 350 degrees F.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Thank you for sharing, Tasha! These look so chocolatey and delicious.

(Images: Tasha of That's So Yummy)