Chocolate Chip cookies turned around. White chocolate chips with rich dark chocolate.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup unsalted butter
- 1 cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 ¼ cups unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 87 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I did read reviews and changed 2t soda to 1.5 t soda and .5 powder came out perfect. Rave reviews at pot luck.
Not sure about some of the negative comments, I experiment with new cookie recipes all the time and this one’s a winner. I did add a teaspoon of vanilla and instead of the white chocolate chips I used mini semi-sweet chocolate chips and Andes crème de menthe baking chips. Oh my, what a decadent cookie for the Christmas cookie tray.
these are the best tasting cookies i’ve ever made. everybody loves them. but i’m finding the dough to be so dense that it’s really difficult to fold in the white chocolate chips at the end. some cookies have too many chips and some have almost none. i’m open to any suggestions.
I added two teaspoons of vanilla extract and a quarter teaspoon of salt. Made exactly 43 nice sized cookies. The first dozen I like to call my test dozen came out pretty puffy, so for the rest of the sheets I pressed each cookie down with two fingers before putting them in the oven which helped with getting a slightly flatter cookie. Cooking time with slightly more than specified in my oven about 12 to 13 minutes. This is a pretty firm dough and keeps it shape nicely. Very tasty cookie! I will try using one teaspoon of baking soda and one teaspoon of baking powder next time.
They were extremely rich, overly sweet and i cooked them for 9 minutes and they were just barely cooked. For anyone making this, I suggest adding some salt, or to avoid it. They were fine i guess but i wouldn’t make this again.
I reduced the white sugar to 3/4 cup. I also significantly reduced the cocoa powder to 1/2 cup. They would have been bitter and chalky with the amount this recipe calls for. Turned out to be a pretty good cookie. Will make again.
Had a great chocolate flavor, they don’t last long.
They turned out pretty good ,but we’re very crumbly
For me it made 25 and it took closer to 25 minutes to bake
I made these with monk fruit (in place of sugar) and macadamia nuts (because why not?). They taste amazing! I highly recommend these
Instead of white chocolate, I used espresso chips and I also swapped the white sugar for Black Onyx Chocolate Sugar that I’ve been looking for a way to use. The result was somewhere between a soft, fudgy browny and a cookie. It may be a bit too much of a chocolaty assault on your senses when made this way, but it paired perfectly with vanilla ice cream.
This was a very very good recipe. I hate white chocolate so I replaced white with semi sweet and it was like a chocolate bomb. So good. I followed the common peice of advice to replace 2 teaspoons of baking soda with 1 teaspoon baking soda and 1 teaspoon baking powder. I imagine the recipe would have been just as great as is I think that is more personal preference. I loved them and so did my family of chocolate addicts.
Split butter in half and add applesauce instead. You won’t regret it.
It turned out pretty good, I followed the 1/2 baking soda 1/2 baking powder and it seemed to work well. However, 1. Way too sweet for me. I think I’ll cut 1/3 of sugar next time. 2. The chocolate flavor wasn’t enough for me, so I will be adding the dark cocoa powder next time. 3. It looks very flat and too soft when you take it out, but firms up after 5 minutes.
Followed the suggestions made by several others – changed 2 tsp baking soda to 1 tsp baking soda, 1 baking powder and added 1 tsp vanilla. I realized way after it was all down that I should have added a tsp of salt. I also added about 1/4 cup of walnuts for crunch. My husband ate 4 while they were barely cool. Delicious!! I think my oven is slow, or maybe it is because I live in a humid climate, but I did bake them for the full 10 minutes. Cookies were soft and chewy. I would love to figure out how to make these crispy.
Followed the directions exactly and these were perfect. Super soft – not dry at all.
Good flavor, but dry and crumbly texture….probably too much cocoa, which dries out the dough.
I followed the recipe as is except to try the recommended 1 t baking soda plus 1 t baking powder…I did not want them to flatten. They came out great…about 8 min in a convection oven at 325. firm edges with softer center and puffy, very chocolatey!
they are great you should definitely try them out
That is the best chocolate cookie i’ve ever eaten. They are on the crumbly side and do have a cake-like consistency. I swapped walnuts for the white choc. chips.
Cookies came out great. I did add walnuts because I love nuts. Also added a 1/4 cup of coffee finely ground. They taste yummy.