Chocolate Chunk – White Chocolate Chip Cookies {PLUS TASTING COLORADO EVENT}

March 5, 2013  •  Colorado Cookbook

DSC_6305I’ve started cooking for a special event this week. The Colorado Authors’ League (of which I’m a member) is hosting an event at my house this Thursday, March 7th. It’s a special chance to sample some of the recipes from my new cookbook, Tasting Colorado (available here), mingle with some fun people, have a glass of wine, and hear a bit about what it takes to move from a job in corporate America to a food blog to the publication of a cookbook. It’s going to be fun, we still have some room, and it’s open to anyone, so won’t you join us? The cost is $40 per person and includes a signed copy of the cookbook. If you already have a book, come anyway and I’ll sign it as a gift for a friend. I’ll be serving these cookies along with 3-4 other recipes. To RSVP call Mindy Sink at 303-596-8983. For the recipe for these cookies from the book, read on!DSC_6293Friends of mine here in Denver told me this was the very first recipe they made from the book – and they were devoured immediately! They come from Sallie Clark who runs Holden House, the B&B in Colorado Springs that dates back to 1902. Hope you enjoy them – and I’d love to see you at the event on Thursday!

Chocolate Chunk - White Chocolate Chip Cookies
Prep time
Cook time
Total time
From the Tasting Colorado cookbook!
Serves: 24
  • ¾ cup brown sugar
  • 12 tablespoons (1½ sticks)butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chunks
  • 5 ounces white chocolate chips
  • ¼ cup chopped walnuts
  1. Preheat the oven to 375 degrees. Combine the brown sugar and butter in a large microwave-safe bowl and heat on high until soft, about 30 to 40 seconds. Whisk in the eggs and vanilla and mix well. Add the flour and baking soda and stir until well mixed. Stir in the semisweet chocolate chunks, white chocolate chips, and walnuts.
  2. Spoon well-rounded teaspoons of cookie dough onto an ungreased insulated cookie sheet or traditional baking sheet and bake until cookies are slightly brown on top, about 10 to 12 minutes.


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