White Chip Chocolate Cookies

I had to run some errands today and when I got home, I decided I needed something chocolatey. Well, I found I had all of the ingredients for these chocolate cookies with white chocolate chips. This recipe is from the Nestle Toll House “Best Loved Cookies” cookbook that I bought back in the 1990s. This book has so many yummy chocolate recipes including brownies, bars, not to mention exceptional cookies. I’ll try to make more from this book for my fellow bakers since I’m not sure if it’s still in print.

This recipe came together just right. The cookies were a good balance of chocolate and sweetness. The white chocolate chips were the perfect addition too.

This recipe uses natural cocoa powder, not Dutch process. You’ll find that natural cocoa powder needs baking soda in the mix and Dutch process cocoa needs baking powder. If your recipe doesn’t state which kind of cocoa you need for the recipe, check the list of ingredients. If it lists baking soda instead of baking powder, it most likely needs natural cocoa powder. Of course, there are those recipes that list both baking soda and baking powder. That discussion will be for another day.

I still like to chill my dough even if the original recipe doesn’t call for it. I find that it really helps the flavor, the texture, and the overall success in the baking process. Sometimes, I’ll chill for about an hour, but with these cookies, I didn’t wait that long. As soon as the dough was ready, I put the bowl in the fridge and started to pre-heat the oven. Once the oven was at the correct temperature, I took the cookie dough out of the fridge and started baking the cookies.

Here’s another thing that I do that seems to make the process go a lot more smoothly when I bake cookies: After I’ve finished mixing up the cookie dough, I take a large platter or tray and add some parchment paper to it. Then I scoop out all of the cookie dough into balls and place them on the platter and then place the platter in the fridge. That way, after the oven is ready, all I have to do is transfer my cookie dough balls onto the cookie sheet and place it in the oven. It’s really much easier. Cookie dough gets hard when chilled and I don’t enjoy scooping out hard cookie dough. Also, I’ve been using my silicone mat whenever I do it this way so as not to overuse my parchment paper.

White Chip Chocolate Cookies

Yield: 5 dozen

Author: Karen - Oventry.com

Print

With ImageWithout Image

White Chip Chocolate Chip Cookies

The cookies were a perfect balance of chocolate. The white chocolate chips were an excellent addition as well.

Prep time: 9 MinCook time: 8 MinTotal time: 17 Min

Ingredients

• 2 1/4 cup all-purpose flour
• 2/3 cup natural cocoa powder - sifted
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butter - softened
• 3/4 cup granulated sugar
• 2/3 cup brown sugar - firmly packed
• 1 tsp vanilla extract
• 2 eggs
• 2 cups white chocolate chips

Instructions

1. Prepare a cookie sheet with parchment paper or a silicone mat.
2. In a medium sized bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, sugar and brown sugar together until creamy.
4. Add in eggs one at a time and the vanilla. Mix for another minute or two until fully incorporated.
5. Slowly mix in the flour mixture. Use a spatula to continue to mix until no flour streaks remain.
6. Fold in the white chocolate chips.
7. Preheat oven to 350°F and place cookie dough in fridge.
8. Once oven is ready, remove cookie dough from fridge and use a cookie scoop to place dough balls about 2" apart on the cookie sheet.
9. Bake only about 8 minutes or until done.
10. Cool on wire rack.

Notes

This recipe makes a lot of cookies, but you can freeze the leftovers in an airtight freezer bag.