These double white chocolate chunk cookies are soft and moist. They are very delicious and easy to make! No mixer needed!
Roll the dough into 52-53 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough into 12 pieces and roll each into a ball as this recipe makes 12 cookies. If you want to make smaller cookies you can roll the dough into 30 gram balls and make 21 cookies.
Bake for 8-9 minutes for the big cookies and almost 7 minutes for the smaller cookies or until the cookies just slightly set. The cookies will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough. You can keep these cookies in an airtight container up to a week at room temperature and up to 3 months in the freezer. You can keep well-wrapped cookie dough in the fridge up to 3-5 days and in the freezer up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.