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Black, White and Pink All Over Chocolate Chunk Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Servings 8


  • ¼ cup butter softened
  • 1/3 cup light brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 2/3 cup all purpose whole wheat flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 ½ ounces white chocolate bar
  • 3 ½ ounces dark chocolate bar
  • 1 teaspoon pink peppercorns divided


  1. Preheat oven to 350 Line a baking sheet with parchment paper.
  2. In a large bowl, beat the butter and sugar with a hand mixer on medium until they have become light and fluffy; about 2 minutes. Add the egg and vanilla to the bowl and beat until just combined.
  3. In another bowl, whisk the flour, baking soda, baking powder, and salt.
  4. Carefully, a little at a time, add the dry ingredients to the butter mixture and beat on low between each addition until combined.
  5. Lay the white chocolate and dark chocolate on a cutting board and chop them up with a knife into small chunks. Add each to the cookie dough and fold them in.
  6. Sprinkle ½ teaspoon of the pink peppercorns into the bowl and fold them in.
  7. Scoop the dough into a golf ball sized ball and place each onto the baking sheet about 2-3 inches apart.
  8. Place the cookies in the oven to bake for 12-14 minutes, or until they start to turn golden brown.
  9. Remove the cookies from the oven and sprinkle the remaining peppercorns on top before allowing them to cool about 5 minutes before transferring them to a rack or board to cool completely.