Chocolate Cookies with White Chocolate Chips

Chocolate Cookies with White Chocolate Chips

This is a recipe for chocolate cookies with white chocolate chocolate chips.  They are very good and stay nice and plump after baking.

Last week Shirley and I went to the grocery store together, and when we came home Russell helped put the grocery away.  He came across a bag of white chocolate chip, then quickly looked through all of the other bags.  All he could find was one lonely bag of white chocolate chips.  With a look of bewilderment he wanted to know what the white chocolate chips were for.  I told we were going to make cookies.   The chocolate one with? As he held the the bag of white chocolate chips with both hands, by the corners, making the bag dance as his hands alternated up and down rapidly.

YES

The Ingredients

2 sticks softened butter (1 cup)

3/4 cup sugar

2/3 cup packed brown sugar (see notes at the end of the recipe)

2 large eggs

1 teaspoon vanilla

2 1/4 cups all purpose flour

2/3 cup baking cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 cups white chocolate chips

Preheat the oven to 350°

Mixing the Ingredients

In a mixer beat butter and both sugars until creamy approximately 3 minutes on a medium high setting.

Add eggs and vanilla, mix another 2 minutes.

In a separate bowl combine flour, cocoa powder, baking soda, and salt, mix thoroughly.

Turn the speed on the mixer down to slow and slowly add the dry ingredients to the butter- sugar-egg mixture as it is mixing until it is fully mixed.

Remove the bowl from the mixer and mix in white chocolate chips with a spoon or spatula. 

Baking

Roll the batter into approximately 2-inch balls and place 4 inches apart on a parchment lined baking sheet.

Bake for 8-10 minutes at 350° preheated oven.

Allow to cool.

Other notes

I like light brown sugar for this recipe, but dark brown sugar works just fine. Make a batch with light brown sugar and a batch with dark brown sugar, and see which way you like it.  Then let me know.

You can make the batter ahead of time and store it in the refrigerator for a day or two. Just be sure that you cover tightly so that it does not dry out.  The batter will be very stiff after refrigeration so you may need to take the batter out of the refrigerator 30 to 45 minutes ahead of time.  

You can also freeze the batter, for later use.

Post by Clifton's Cooking Blog.